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This bread is great for breakfast, a snack or just about anytime!  Filled with raisins and nuts, too.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 cup white sugar
1/2 cup brown sugar 
2 eggs
1/2 cup applesauce
2 tablespoons milk
1/4 cup oil (I used Canola)
1 cup sweet potatoes, cooked and mashed
1 cup nuts (I used walnuts, could use pecans)
1 cup raisins
Cook one large sweet potato in boiling water, then put in cold water to cool,  peel and mash. (You can use 1 cup canned sweet potatoes mashed).  In a large bowl mix mashed sweet potatoes, oil, eggs, milk, brown sugar, white sugar and applesauce with spoon.  Add flour, baking powder, spices, salt and continue mixing.  Stir in nuts and walnuts and mix till all ingredients are wet.  Pour into a greased or sprayed 9 x 5 x 3 bread pan.  Bake in preheated 350 degree oven for 45 minutes.  Cool for 15 minutes before removing from pan. 
This makes a large loaf of bread.  I made a large loaf and a very small loaf for a friend when I made this.  Enjoy! 
If you like this you will love my pumpkin bread
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  1. Sarah Stevenson says:

    I have had to bake this for almost an hour. Made one whole loaf rather than one big loaf and a small one.

  2. Janet Goult says:

    Looks great! I’ll make it your way. Thanks so much!

  3. nancy tirello says:

    can I use pumpkin instead of sweet potatoe? I have a lot of that

  4. Oh…my…goodness! I HAVE to make this one!

  5. This is a wonderful recipe – I use vanilla yoghurt instead of the applesauce and it freezes so well.

  6. Hi Judy – Just wanted you to know I made this bread recipe…using left over squash and pumpkin in the fridge. I made muffins and they were de-lish. We finished the last two off with our morning coffee today.
    I’ll try to let you know when I share this recipe at my post…won’t be for
    a while, but hopefully in Nov. Thanks again –

  7. Boy does that look good. Katherine would love all those raisins. I wonder if I could do half with and half without. Anyway, sweet potatoes are just wonderful in baked goods.

  8. Darlene Bromley Hildebrandt says:

    Good Morning!!
    This recipe is just what I have been looking for with Sweet Potatoes!
    I will try it today, but will make smaller loafs!! Thanks once again! Darlene

  9. Oh Judy – you are a woman after my heart! This sounds wonderful. I love that it uses applesauce too. I will be trying this soon. MMMM!

  10. Sounds like a moist, sweet, delicious, comfort-food type quick bread! I’m not a fan of raisins, so I’ll add Craisins in their place. Thanks for sharing your recipe!

    • Hi Jennifer, Hope you enjoy the recipe and would be interested to know how you liked it with the craisins. I will have to try it your way, too. One fan made it using sour cream instead of the applesauce and loved it. So, there is still another way we can make it. Have a great weekend.

  11. Delicious Idea…. Im making this with dinner tonight!

  12. Katherine Fox says:

    Never thought of sweet potatoes in a quick bread. Sounds wonderful and I can’t wait to make it!

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