Sweet Potato and Raisin Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g flour
- 2 teaspoons baking soda
- 0.5 teaspoon ½ salt
- 1 teaspoon cinnamon
- 0.5 teaspoon ½ nutmeg
- 500 g sweet potato (s)
- 100 g suar, brown
- 120 g butter
- 3 egg (s)
- 100 g raisins
Print Recipe
Pin Recipe Instructions
- Peel and dice the sweet potatoes and cook in lightly salted water for approx. 10-15 minutes until soft. Drain in a colander.
- Preheat the oven to 180 degrees (convection 160 degrees) and grease a loaf pan with a capacity of approx. 1 liter.
- Sift the flour, salt, baking powder, cinnamon and nutmeg into a bowl. Mix the soft sweet potatoes together with the brown sugar, butter and eggs in another bowl using the hand mixer. Add the flour mixture and the raisins and stir with a wooden spoon just until the flour has just thickened.
- Pour the dough into the prepared loaf pan and bake the bread in the oven for 60 to 75 minutes. (Wooden stick test!)
- Let the tin cool down on a wire rack for about 15 minutes, then carefully remove the bread and place on the wire rack to cool.
- The sweet potato and raisin bread tastes best when it is lukewarm, spread with a little butter. The absolute hit for an extensive Sunday breakfast with the family.
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