Sunday, November 29, 2009

Quick Whole Wheat Sweet Potato & Pumpkin Bread

Wet Ingredients:

3/4 cup pumpkin puree / 1 fresh sweet potato
3/4 cup brown sugar, packed
1/4 cup butter, unsalted
1 large egg

Dry Ingredients:

2 cups whole wheat flour
2 tsp baking powder
1/2 tsp cinnamon, ground
1/4 nutmeg, freshly grated
1/2 tsp kosher salt
1 cup walnuts, coarsely chopped


Preheat Oven 350ºF

Mix all of the wet ingredients until smooth.

In a separate container, mix all of the dry ingredients, except the chopped walnuts, until evenly incorporated.

Add the 3/4 of dry ingredients to the wet ingredients. Mix briefly
and add the chopped walnuts. Add the rest of the dry ingredients and
mix just until incorporated, taking care to prevent over-mixing. The
batter will be firm and dry in some spots.

Spoon the batter into a buttered 8 1/2 x 4 1/2 loaf pan lined with parchment paper. Smooth the tops and "score" the top of the batter with a greased knife, if desired.

Bake at 350ºF for about 1 hour, until a wooden skewer or cake tester comes out clean when inserted in the center of the loaf.

Cool at least 15 minutes before removing from the loaf pan.

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