I don’t have much to write today, so much to do and am being just lazy.. And the best thing you do you feel lazy is.. to cook.. Well ! At least in our case its true, isn’t it bloggers 🙂 Well, this sweet potato bread was a great tea time accomplishment. I was looking for a good recipe for using sweet potato in baking but most of them were full of butter and sugar. After using this recipe with a bit of turns and trick I wonder now, what’s the obligation of using so much of fat and sweet when you can make it just perfectly right with so much less of it. In fact it was a real surprise for me to find how sweet this bread was even when I used half the amount which was mentioned in the original recipe. Wonder what could be the original taste then, although I was quite satisfied with what I got.
I added pumpkin seeds just as an experiment but I would highly recommend the addition in this bread. It somehow complimented the sweet potato flavour wonderfully and brought that crunch in the bread which would have felt missed otherwise. Pumpkin seeds are very healthy and a good source of fibre, proteins and anti-oxidants. Should be added to a healthy diet, though high in calories. Coming to sweet potato, I have never been a big fan to have it on its own hence started to include it in pureed form to Chapathi dough, Idli Batter and now baking as well. A very rich source of beta carotene and good for stomach, this wonder veg is yet another super food.
- 1 cup Sweet Potato Puree
- 1/2 cup coarsely chopped Pumpkin seeds
- 1/2 cup Sugar
- 1/4 cup vegetable oil
- 1 large egg
- 3/4 cup All Purpose Flour
- 1/4 cup Whole wheat flour
- 1 tbsp Corn Flour
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp ground cinnamon
- A pinch of grated nutmeg
- 1/4 tsp Salt
- In a bowl, mix Sweet potato puree, sugar and oil. Combine everything well
- In another bowl, whisk egg till frothy. This will take 3-4 minutes, we dont want to get peaks, just froth.
- Now combine with the sweet potato mix and mix well, dont over mix.
- In another bowl, sift together all the dry ingredients and combine with spatula.
- Combine the dry ingredients with wet ones and fold in gently. Do not mix it rigorously here.
- Pour into a well greased pan and bake in a preheated oven at 180 degrees for 45-50 minutes. Mine was done in 52 minutes precisely.
- Let it cool for 10-12 minutes and cut n serve
- I sifted the flours twice to get better texture, this is specially in case if you are using Whole wheat flour.
- Dont ground the pumpkin seeds, you can pound them or chop them. They provide a nice crunch to the bread.