OCTOBER

OCTOBER

September 5, 2012

Crazy for Sweet Potato Bread

And so it begins......the first day of Pre-School!
 
 
I have been fortunate enough to have a few weeks in Atlanta before heading back to Texas. Although I am anxious to return home, back to two little darlings....my sweet husband and our darling Mae, I have so enjoyed this southern hospitality and spending time with little Luke the Duke! Yesterday, marked yet another tiny milestone in his life...four year old preschool began! He was ready and so was the Divine Miss M!
 
 
 
It was a very busy and successful day for which I am grateful! This yummy sweet potato bread makes a wonderful treat for your back- to -schoolers! What better to welcome the little ones home after school with a delicious fall snack Mommy prepared!
 
 
 
This delicious quick bread has "Home Sweet Home" written all over it!
 
 
 
Sweet Potato Bread with Cinnamon Orange Rum Glaze
2 (15 ounce) cans of sweet potatoes, drained
2 cups sugar
2/3 cup vegetable oil
2 large eggs
2 cups flour
3/4 t. baking soda
1/2 t. baking powder
3/4 t. cinnamon
1/2 t.  nutmeg
1/2 t. cloves
3/4 t. salt
2/3 cup chopped pecans
 
Cinnamon Orange Rum Glaze
1/4 cup fresh orange juice
1/4 cup rum
1/2 cup sugar
2 cinnamon sticks

Preheat heat oven to 350 degrees F. Butter and flour a 10 inch bundt pan. In a medium sized mixing bowl, beat the sweet potatoes on low speed until they are smooth. This should make about 2 cups. Add the sugar and oil and mix until well combined. Add the eggs, one at a time, mixing well.

In a separate bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Add these dry ingredients to the sweet potato mixture in three batches, mixing gently after each addition. Stir in the pecans being careful not to overmix. Pour into your prepared bundt pan and bake for 1 hour and 15 minutes.  Cool about 20 minutes before inverting onto a serving plate.

The Glaze: Combine the orange juice, rum, sugar and cinnamon sticks in a medium saucepan. Bring this to a simmer over low heat and let this cool slightly before glazing. Brush the glaze over your bundt bread while slightly warm and then reglaze after a few minutes.  

2 comments:

  1. A big day for Luke and everyone else who loves him! The years go fast, don't they Bestsy? It was just yesterday we were seeing ours off to school! That cake is perfect to make Home smell like home SWEET home!

    ReplyDelete
  2. Yes, the years keep flying by. Funny you should say that....I have thought many times the past few weeks, how things come full circle...seems like we were just going to kindergarten and soccer games and now we find ourselves with grown children and attending the grandchildren's activities! We better live in the moment and enjoy life, righ? You had some terrific family celebrations of your own this year....such good times!!

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