Sweet Potato and Coconut Bread

This bread is a welcomed treat anytime. I especially love it with a good book and a cup of my favorite tea. Recipe can also be made in two 5x9-inch loaf pans.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.

Step: 2

Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.

Step: 3

Beat butter in a large bowl using an electric mixer until creamy, about 2 minutes. Gradually beat sugar into creamed butter until fully incorporated, about 3 more minutes. Add eggs, 1 at a time, beating each egg completely before add the next. Beat in sweet potato and vanilla extract until well mixed. Stir flour mixture, coconut, and walnuts into butter mixture until just combined. Pour batter into the prepared tube pan.

Step: 4

Bake in the preheated oven until a toothpick inserted into the bread comes out clean, about 1 hour 10 minutes.

Per Serving: 415 calories; protein 6.2g; carbohydrates 56.6g; fat 19.2g; cholesterol 77mg; sodium 320.9mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.