SWEET POTATO CINNAMON SWIRL BREAD
Roasted, puréed sweet potatoes lend moisture, flavor and a rich golden color to this hybrid breakfast bread and pastry. Here, a batter-like layer added to the yeasted dough, referred to as a wine loaf, helps prevent those gaps that often form in swirled breads. This recipe bakes beautifully in a small Pullman loaf pan, but any 1 1/2-pound-capacity loaf pan will do. If you can spare a slice, it makes a beautiful overnight French toast.
Provided by Laurie Ellen Pellicano
Categories breakfast, brunch, lunch, snack, breads, pastries
Time 2h
Yield One 9- to 10-inch loaf
Number Of Ingredients 19
Steps:
- Prepare the dough: In a small bowl, mix together the warm water and yeast. Let sit, undisturbed, for 1 minute, then whisk to dissolve. Let sit until frothy, about 5 minutes.
- In a medium bowl, whisk together 2 3/4 cups flour, salt, nutmeg and mace. Set aside.
- In a large bowl, using a wooden spoon, beat together the 5 tablespoons butter and the sugar to form a paste. You are not looking for a lot of air; you just want the mixture to look cohesive.
- Break the egg into a small bowl or cup and stir with a fork to break up the yolk a bit, then add to the creamed sugar base. Beat with a sturdy wooden spoon to combine. Add the sweet potato purée and continue beating until mostly incorporated; the mixture will look curdled. Stir in the yeast mixture.
- Add the flour mixture and stir to create a soft, shaggy dough. Turn it out onto a flour-dusted surface and knead and fold the edges of the dough into the center until it comes together.
- Continue kneading for about 8 minutes, adding flour as necessary if the dough gets sticky until you form a smooth but tender ball. This is a wetter dough and may absorb up to 1/4 cup more flour, so keep adding as you knead. (Alternately, this whole process can be done in a mixer, using the beater attachment on low to combine the butter and sugar until creamy. Stream in the beaten egg, followed by the sweet potato purée and finish with the flour. Once all the flour is added, switch to the dough hook and mix on medium-low for 6 to 8 minutes. Three minutes into kneading, check for tackiness and add flour if the dough does not come cleanly off the hook.)
- Scrape any leftover bits from the large bowl and discard. Grease with a little butter or oil, nest the dough in the bowl turning it once to coat lightly. Cover with a plate, pot lid or wet towel and let sit in a warm place until doubled in volume 1 1/2 to 2 hours.
- Punch down the dough, fold the edges into the center, flip the dough over and cover with a pot lid or an inverted plate. Chill overnight in the refrigerator (or at least 8 hours).
- The next morning, soak the raisins in boiling water to cover and let them sit for 10 minutes to plump. Drain well and set aside. Grease a 1 1/2-pound-capacity loaf pan (such as a 9-by-4-inch small Pullman or a 10-by-5-inch loaf pan) with softened butter or oil.
- Make the wine loaf: In a small bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate small bowl, beat together the butter and sugar to make a paste. Add the egg and beat to combine. Add the flour mixture and stir until smooth and uniform. Keep at room temperature.
- Remove dough from the fridge; it should be puffy and nearly doubled in size. Turn the dough out onto a lightly floured surface. Roll the dough out into an oblong sheet that is about 18-by-6 inches, using a little flour if necessary to keep it from sticking.
- Spread the wine loaf across the surface of the dough in a thin, even layer, using an offset spatula or sturdy rubber spatula.
- Scatter the plumped raisins over the battered dough, pressing lightly to adhere, then sprinkle very lightly with additional cinnamon to lightly coat.
- Roll the dough up lengthwise, shaping it into a tight 6-inch-long log. When finished, rock the loaf back and forth a bit on the surface and press on both ends with your hands to even it out. You want the loaf to fit snugly in the bottom of the pan. To adjust the dimensions, roll it a little more to elongate it or press the ends a few more times to make it shorter. Lift it up and slip the loaf into the buttered loaf pan, seam-side down.
- Let rise at room temperature, covered loosely with a sheet of lightly greased plastic wrap, until doubled and brimming in your pan, about 3 hours.
- When your loaf looks close to ready, heat the oven to 375 degrees and position a rack in the center.
- Brush the surface of the loaf with cream, and bake for 50 minutes to 1 hour 15 minutes, rotating after 30 minutes to ensure even coloring. The loaf should be a deep golden brown and register 200 degrees when tested with a thermometer. (If the loaf is browning too quickly, you can tent with aluminum foil halfway through baking.)
- Remove from the oven and, using oven mitts or towels, bang the pan on all sides on the counter to release the loaf, carefully unmolding it onto a cooling rack. Let loaf cool completely before slicing. (If you cut it when hot, you may dry out the interior.) Store bread in an extra large sealed bag for 2 to 3 days, slice it before bagging for easy toasting. You can also freeze it in resealable freezer-safe plastic bags, whole or sliced.
SOUTHERN SWEET POTATO BREAD
Creamy orange spread delightfully dresses this moist quick bread. -North Caroline Sweet Potato Commission
Provided by Taste of Home
Time 55m
Yield 1 loaf.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Add eggs; mix well. Add sweet potatoes, milk and orange zest; mix well. Combine flour, allspice and nutmeg; add to creamed mixture. Mix just until combined. Fold in nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 40-45 minutes or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack. Cool completely. , In a bowl, combine spread ingredients; beat until smooth. Serve with bread.
Nutrition Facts :
SWEET POTATO BREAD I
A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well.
Provided by Mary E. Crain
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
- Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 43.2 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 171.4 mg, Sugar 26.4 g
SWEET POTATO CINNAMON BREAD
My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 4 loaves (6 slices each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts., Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 299 calories, Fat 10g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
SOUTHERN SWEET POTATO BREAD WITH PECANS
A fragrant southern style quick bread. Perfect for the holidays.
Provided by Tanja Miller
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
- In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
- Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 38.7 g, Cholesterol 31.2 mg, Fat 16.9 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 2.1 g, Sodium 149.5 mg, Sugar 22 g
SWEET BREAD WITH RAISINS
Make and share this Sweet Bread With Raisins recipe from Food.com.
Provided by samtank
Categories Yeast Breads
Time 3h45m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 10
Steps:
- Soften yeast in 1/2 cup warm water (add a little sugar to the water). Combine milk, 1/2 cup butter, and sugar in a large mixing bowl and cool to lukewarm. Stir in eggs, vanilla, salt, and the yeast. Gradually add flour, beating well after each addition. Cover and let rise in a warm place until light and doubled in bulk, about 1-1 1/2 hours. Beat down and let rise again until doubled, about 45 minutes.
- Turn batter onto a floured board and knead with your hands. Drain water from raisins and knead them into the dough. If dough is too thin, add a bit more flour. Divide batter into 2 well-greased 9x5x3-inch pans. Let rise in a warm place until light, about 45 minutes.
- Bake in 350 oven for 25-30 minutes or until a deep golden brown. When done, remove from oven and while still warm, brush with melted butter. Bread should be very light and sweet.
SOUTHERN SWEET POTATO BREAD
Once you enjoy a slice of this moist and dense quick bread, you'll have a hard time believing something so luscious can be made without butter. Plus, you can whip up this sweet, spiced quick bread recipe and have it in the oven in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
- Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
- Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 320, Carbohydrate 38 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Slice, Sodium 220 mg, Sugar 22 g, TransFat 0 g
More about "raisin sweet potato bread recipes"
SWEET POTATO BREAD RECIPE (EASY & MOIST) - LITTLE …
From littlesunnykitchen.com
5/5 (14)Total Time 1 hr 15 minsCategory DessertCalories 289 per serving
10 SWEET POTATO BREAD RECIPES YOU'LL FALL FOR
From allrecipes.com
SWEET POTATO CINNAMON RAISIN BREAD RECIPE ON FOOD52
From food52.com
SWEET POTATO BREAD RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CINNAMON RAISIN SWEET POTATO SNACK BREAD - MEAL …
From mealpreponfleek.com
SWEET POTATO SANDWICH BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (32)Total Time 2 hrs 55 minsServings 1
VEGAN SWEET POTATO YEAST BREAD RECIPE (WITH ALMOND FLOUR
From allpurposeveggies.com
SWEET POTATO PECAN BREAD | SWEET POTATO PECAN, SWEET POTATO …
From pinterest.com
BEST SWEET POTATO BREAD RECIPE - HOW TO MAKE SWEET POTATO …
From delish.com
SOUTHERN SWEET POTATO BREAD WITH RAISINS - TURNIPS 2 TANGERINES
From turnips2tangerines.com
EASY AND DELICIOUS SWEET POTATO BREAD - PINCH AND SWIRL
From pinchandswirl.com
10 BEST BAKED SWEET POTATOES WITH RAISINS RECIPES | YUMMLY
From yummly.com
SORGHUM BREAD WITH SWEET POTATO AND RAISIN (GLUTEN-FREE, DAIRY …
From yangsnourishingkitchen.com
SHANIKA GRAHAM-WHITE | ORCHIDS + SWEET TEA® ON INSTAGRAM: …
From instagram.com
SWEET POTATO BREAD RECIPE (QUICK & EASY) | THE KITCHN
From thekitchn.com
You'll also love