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Feeding the kids: Sweet potato bread with blueberries
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a delicious breakfast bread that can also be a light dessert. I found the recipe in "From A Southern Oven The Savories, The Sweets," by Jean Anderson (Houghton Mifflin Harcourt; $32.50).
Sweet Potato Bread with Blueberries
- 2 cups sifted all-purpose flour
- 3/4 cup raw sugar
- 11/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 cup coarsely chopped pecans, walnuts, black walnuts, or wild hickory nuts
- 3/4 cup dried blueberries or 1 cup fresh or solidly frozen blueberries
- 1 cup firmly packed, pureed, cooked sweet potato (about 1 medium-large, 8-ounce potato)
- 1/2 cup fresh orange juice
- 1/4 cup molasses (not too dark)
- 1/4 cup (1/2 stick) melted unsalted butter
- 2 large eggs
1. Preheat oven to 350°F. Coat 9 x 5 x 3-inch loaf pan with nonstick oil-and-flour baking spray and set aside.
2. Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in large mixing bowl. Add pecans and blueberries, toss well, then make a well in middle of dry ingredients.
3. Whisk sweet potato, orange juice, molasses, melted butter and eggs until smooth in a 2-quart ovenproof glass measuring cup or small bowl. Pour into well in dry ingredients and stir only enough to combine. Note: It’s good if a few floury specks show; they prove that you haven’t overbeaten the batter.
4. Scoop batter into pan, spreading to corners and bake on middle oven shelf about 1 hour until nicely browned and cake tester inserted in middle of loaf comes out clean.
5. Cool loaf in upright pan on a wire rack 15 minutes, loosen around edge with thin-blade spatula, then turn out on rack and cool completely before slicing.