Time to make breakfast again. I'd originally planned on making some Banana Bread, but we used up the last of our bananas making Banana Oatmeal Pancakes. Looking around, I saw some sweet potatoes. We'd been wanting some sweet potatoes for a while now, so I took full advantage of this opportunity. You could also substitute pumpkin for the sweet potato, and you'll get a spice-y version of this Pumpkin Cranberry Bread. (My first recipe on this blog!) This bread certainly works as a snack or dessert, just spread some cream cheese frosting on top, and you're golden. We, however, needed breakfast, so I just used a small handful of oatmeal. Oatmeal makes everything healthier, right? Plus, there's no extra butter or oil or fat in this bread, so it's totally fine for breakfast. :P (Yes, I'm calling it bread now, but the moistness, tenderness, and overall deliciousness will have you thinking "cake" with every bite! Try it and see what I mean!
Yield: 1 loaf
|1.3 cups||flour||I used 2/3 cup whole wheat and 2/3 cup white.|
|1/4 cup||brown sugar|
|1 teaspoon||baking soda|
|1/4 teaspoon||ginger, grated|
|1.25 cups||sweet potato, mashed|
|1/4 cup||chocolate chips||Dark chocolate would work really well.|
|1/4 cup||dried cherries||Cranberries would work well too.|
- Gather all materials.
- Form Dry Team by mixing flour, baking soda, nutmeg, cinnamon, ginger, chocolate chips, and dried fruit.
- Form Wet Team by beating egg with sugar and sweet potato.
- Combine Wet and Dry Teams.
- Sprinkle oatmeal on top of batter. (optional)
- Bake at 350F until a wonderful scent wafts through the kitchen, about 50 minutes for a loaf and 20 minutes for muffins.