Pumpkin Sweet Potato Bread

This was an experiment, that turned out quite well. The main point of this was to test how the Apple Cider Molasses would affect the flavor. It's a sugar substitute but it has a much different taste than molasses or honey, other common sugar substitutes. The best way to describe Apple Cider Molasses would be a rich sweetness of apples, with a tart aftertaste.



After tasting the bread, it has a rich, mellow flavor, more sophisticated than just pumpkin bread. It is a bit dry, I might try it with some applesauce. I halved the original recipe which I used as a model. Its supposed to make 3 loaves, so if you use this recipe, you'll either get 2 small loaves or one bigger one. If you double it you'll have 3 normal size loaves.

• 1/2 cup pumpkin puree
• 1/2 cup sweet potatoes
  
• 2 eggs
• 1/2 cup vegetable oil
• 1/3 cup water
• 1/2 cups white sugar
• 1/2 cup Apple Cider Molasses
  
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C). Grease the 7x3 inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water, Apple Cider Molasses and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 45 minutes (50 minutes if you make the double batch) Loaves are done when toothpick inserted in center comes out clean.

It was a pretty simple recipe. The hardest part was finding the pumpkin puree at the grocery store. Apparently it's in the baking aisle, NOT next to the candied yams in the canned fruits and vegetable sections. Who woulda thought?

I promise to put up pictures Thursday, in my hurry, I left my camera cord in Ithaca.