Southern Sweet Potato Quick Bread
1-1/2 cups sifted self-rising flour *
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup granulated sugar
2 eggs, lightly beaten
1/2 cup vegetable oil
2 tablespoons milk
1 cup mashed cooked sweet potatoes
1 cup chopped pecans
1/2 cup golden raisins
Preheat oven to 325 degrees F. Grease bottom only of a 9 x 4 x 2-inch loaf
pan.
Stir together flour and spices in mixing bowl. With a spoon, stir in sugar,
eggs, oil and milk; blend well. Stir in sweet potatoes, pecans and raisins.
Pour batter into prepared pan. Bake 1 hour and 10 minutes or until a wooden
pick inserted in center comes out clean. Cool in pan 15 minutes. Remove
from pan and cool on wire rack. For easier slicing, wrap loaf and store
overnight in a cool place. Bread mellows over time and will keep for several
days. Makes 8 to 10 servings.
