Two people sharing a medley of ideas and projects with each other and the world.
I’m getting more and more excited as we start to approach Autumn. It’s my favourite time of year and it’s when some of the most delicious vegetables are in season.
It’s a little bit early, but in anticipation of rich, flavourful yams and sweet potatoes, I thought I’d share this Yam or Sweet Potato Bread recipe.
It’s from a great little baking book called The Green Market Baking Book by Laura C. Martin. This is a fantastic cookbook. It’s beautiful, with little hand painted illustrations, and it is full of baking recipes that use fresh fruits and vegetables. What I love most about this book is that the recipes are organized by season, so you can easily find a recipe that works with what is currently available.
This little bread is from the Autumn section. It’s just sweet enough, and quite hearty. It’s delightful when eaten warm with a little bit of butter.
Green Market Baking Book – Sweet Potato Bread
Makes 1 standard loaf
3 1/2 cups all purpose flour
1 tsp salt
2 tsp baking soda
1/4 tsp cinnamon
1/2 tsp nutmeg
2 tsp orange peel
1/2 cup vegetable oil
2 cups sweet potato (or yam) purée
1 tsp vanilla extract
1 1/2 cups maple syrup
Preheat oven to 350゜ F.
In a large bowl, combine the dry ingredients, and the orange peel.
In a another bowl, mix the wet ingredients. Make a well in the centre of the dry mixture and add the wet ingredients, stirring until just blended.
Pour the batter into a lightly greased and floured (81/2 x 41/2 inch) loaf pan.
Bake for 45 to 55 minutes or until a toothpick inserted in the centre comes out clean. Cool the bread in the pan for 10 minutes.
Remove the bread from the pan by inverting the pan onto a serving plate. Enjoy!