It was so tasty that I decided I really needed to share this recipe. Even though I don't divulge most of my cookbook recipes, I like to put a few out there as a sort of sneak peek. Not to brag, but this bread is really tasty. I'm proud of it, and I want to share. So I'm giving out the recipe at the end of this post. Here's a whole loaf shot:
Each morning, I've been eating a slice or two schmeared with the Rich Tofu Cream Cheeze from The Uncheese Cookbook:
Although Joanne Stepaniak's tofu cream cheese recipe is no Tofutti, it's a heck of a lot cheaper. The bread doesn't really need any extra spreads, but I always schmear some kind of vegan cream cheeze or jam on my sweet breads.
As promised, here's the recipe .....
2 medium sweet potatoes (to make 1 1/2 cups mashed, cooked sweet potato)
1 cup pecans, broken into small pieces
2 cups whole-wheat pastry flour
3/4 cup sugar
2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp sea salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1 very ripe banana
1/4 cup canola or safflower oil
1/4 cup soymilk
Preheat oven to 350 degrees.
Peel and cube sweet potatoes. Bring a pot of water to a boil and add potatoes. Cook about 20 minutes or until very soft. Drain water and mash with a fork or potato masher. Measure out 1 1/2 cups and discard any leftovers (or save for use in another dish). Set aside.
While potatoes are boiling, toast pecans in a dry pan in the oven for eight minutes. Set aside.
Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. In a separate bowl, mash banana and sweet potatoes together. Add oil and soymilk to potato mixture and combine.
Add potato mixture to dry ingredients and stir until well combined. Fold in pecans. Pour into a greased loaf pan and bake 60 to 70 minutes or until a toothpick inserted in the center of the loaf comes out clean.