Sweetpotato ‘n Blueberry Bread
Servings: 24
Calories: 221kcal
Ingredients
- 2 C cooked and mashed sweetpotato**
- 4 C all-purpose flour
- 2 T baking powder
- ½ t baking soda
- 5 t ground cinnamon
- ½ t ground nutmeg
- 2 C sugar
- 2 eggs
- ½ C canola oil
- 2 C frozen blueberries thawed
- ½ C ground walnuts optional
Instructions
To puree sweetpotatoes
- Scrub sweetpotatoes, leaving skin on. Cook in boiling water for 20 minutes or until soft. Drain, reserving ¼ C liquid, set aside. Place peeled sweetpotatoes in a large mixing bowl, mash and let cool completely. Scoop out 2 full cups and set aside.
- Preheat oven to 350̊̊
- Sift together flour, baking powder, baking soda, cinnamon and nutmeg.
- Mix together 2 C sweetpotato puree, ¼ c reserved liquid, sugar, eggs and oil.
- Add dry mixture to wet, and incorperate blueberries, and (* Nuts if using) stir until just moistened.
- Spoon mixture into 2 greased loaf pans (9x5x4)
- Bake at 350 for 50-60 minutes, or until wooden toothpick inserted in center comes out clean.
- Cool in plans for 10 minutes
- Remove bread from pans and let cool on wire racks.
Notes
Nutrition Facts
Sweetpotato ‘n Blueberry Bread
Serving Size
1
Amount per Serving
Calories
221
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
14
mg
5
%
Sodium
141
mg
6
%
Potassium
87
mg
2
%
Carbohydrates
38
g
13
%
Fiber
2
g
8
%
Sugar
18
g
20
%
Protein
3
g
6
%
Vitamin A
1601
IU
32
%
Vitamin C
2
mg
2
%
Calcium
75
mg
8
%
Iron
1
mg
6
%
Net Carbohydrates
36
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 221kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 141mg | Potassium: 87mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1601IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg | Net Carbohydrates: 36g