Sweet Potato Or Pumpkin Bread Recipes

Steps:

• Preheat oven to 375F; butter and flour two 9x5-inch loaf pans.
• In a large bowl, whisk together oil, honey (if you measure out the oil first, and then put honey in the oiled measuring cup, the honey will come out easier) eggs and sweet potato puree until creamy.
• In a small bowl, combine both flours, sugar, baking soda, salt and spices.
• In a measuring cup, combine buttermilk, balsamic vinegar and vanilla extract.
• Fold dry ingredients into sweet potato mixture, alternating with buttermilk; mix until just combined; if using pecans and/or raisins, toss them with 1 tblsp flour and fold them into the batter quickly; scrape batter into prepared loaf pans and bake for about 60 minutes, or until breads test done when toothpick is inserted into centre and comes out clean; if bread appears to be browning too quickly, tent loosely with some foil and continue baking (I did this about 1/2 an hour into baking).
• Cool in pan for 10 minutes before removing.
• Note: Like most quick breads (and cakes), this slices up best a day after baking- I couldn't wait!

Steps:

• In a small bowl, combine the flour, baking powder, spices and salt. In another small bowl, whisk the egg, sweet potato, honey, oil and molasses. Stir into dry ingredients just until moistened. Fold in walnuts., Transfer to 2 greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Dissolve yeast in warm cream. In a large bowl, combine egg, sweet potato puree, sugar, salt, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll into a 18x9-in. rectangle. Spread pesto to within 1 in. of edges; sprinkle with 1/2 cup Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Using a sharp knife, cut roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up. Shape into a coil; place on parchment. Transfer to a 6-qt. slow cooker; sprinkle with remaining 2 tablespoons Parmesan. Let rise until doubled, about 1 hour., Cook, covered, on low until bread is lightly browned, 3 to 3-1/2. Remove from slow cooker and cool slightly before slicing.