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Prep 15min
Total1hr45min
Servings12
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Ingredients
1 1/2
cups Gold Medal™ self-rising flour
1
cup sugar
1
teaspoon ground nutmeg
1/2
teaspoon ground cinnamon
1/2
cup vegetable oil
2
tablespoons milk
2
eggs, slightly beaten
1
cup mashed cooked sweet potatoes
1
cup chopped pecans
1/2
cup golden raisins
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Steps
1
Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
2
Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
3
Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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While freshly cooked and mashed sweet potatoes will give your quick bread a richer taste, canned sweet potatoes will work fine as well.
If you don’t have any sweet potatoes on hand, a can of pumpkin purée (not pumpkin pie filling) will result in a nicely moist pumpkin loaf.
The pecans in this recipe can be substituted for other nuts, such as walnuts.
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