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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 32 |
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This recipe originally started from my favorite banana bread recipe. I substituted sweet potatoes and made a few other adjustments to come up with this delicious quick bread. Ingredients:
3/4 cup butter, softened |
1 cup sugar |
3 eggs |
1/2 cup honey |
1-1/2 cups mashed sweet potatoes |
1 package (3.4 ounces) instant vanilla pudding mix |
2-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup buttermilk |
1 cup chopped pecans |
2/3 cup raisins |
icing: |
1 cup confectioners' sugar |
1 tablespoon milk |
2 teaspoons butter, melted |
1 teaspoon lemon juice |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the honey, sweet potatoes and dry pudding mix and mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and raisins.
2. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. In a small bowl, combine icing ingredients until smooth; drizzle over cooled bread. Yield: 2 loaves (16 slices each).
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