Sweet Potato Kwanzaa Bread Recipe

This bread is attributed to Kwanzaa, the African-American harvest celebration, enjoyed in Philadelphia where I live and also by people throughout the world. The sweet potatoes, carrots and orange juice contribute not only to the rich orange color, but also to the sweet, robust flavor and an enviable nutrition profile.

Ingredients

Vegetable cooking spray
1⅓ cups all-purpose flour
1 cup wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup oats (not instant)
1 cup packed brown sugar
1¾ cup cooked, mashed sweet potato
3 eggs, lightly beaten
⅓ cup extra-virgin olive oil
⅓ cup orange juice
1 carrot, grated
1 cup raisins, packed

Directions

Before you begin: Wash your hands.

1. Preheat oven to 350°F. Spray two 9-by-5-by-3-inch loaf pans with cooking spray.
2. Combine the flour, wheat germ, baking powder, baking soda, cinnamon, oats and brown sugar in a large bowl; set aside.
3. In a medium bowl, mix the remaining ingredients, then add the wet mixture to the dry ingredients and stir just until combined.
4. Spoon the batter evenly into the pans. Bake 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
5. Cool before cutting into 24 slices.

Substitution: Instead of cooked sweet potato, you can use one 15-ounce can of yams, drained and mashed; 1 pound fresh yams, peeled, boiled and mashed or one 15-ounce can of pure pumpkin puree.

Variation: Add some crunch by stirring in ½ to 1 cup walnut pieces before baking.

Variation: Spoon the batter into 24 muffin cups coated with cooking spray. Bake 30 to 35 minutes, or until the toothpick inserted in the middle of a muffin comes out clean.

Nutrition Information

Serving size: 1 slice

Calories: 180; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 25mg; Sodium: 120mg; Total Carbohydrate: 32g; Dietary Fiber: 2g; Protein: 4g