1 1/4 cup sugar
1/3 cup water
1/3 cup vegetable oil
2 eggs, beaten
1 can (15 ounces) sweet
potatoes, mostly drained*, mashed
1 3/4 cup flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/2 cup chopped pecans
*Drain off all but about
2 teaspoons syrup and mash with sweet potatoes.
Heat oven to 350°.
Grease and flour 9 x 5 or 9 1/2 X 5 1/2 inch loaf pan. In large
bowl, combine sugar, water, oil, eggs, and sweet potatoes; mix
well. In a medium bowl, combine flour, baking soda, salt, cinnamon,
and baking powder; mix well. Add flour mixture to sweet potato
mixture. Mix until well combined. Stir in pecans. Pour evenly
into prepared pan. Bake at 350° for 70 minutes or until
toothpick inserted in center comes out clean. Cool 15 minutes;
remove from pan and cool completely on wire rack.
1 3/4 cup all purpose
flour
1/2 cup sugar
1 1/2 teaspoons baking
powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
3/4 cup sweetened applesauce
1/4 cup butter or margarine,
melted
1 cup fresh cranberries,
coarsely chopped
2 teaspoons all purpose
flour (for cranberries)
In a medium bowl, combine
flour, sugar, baking powder, baking soda, and salt. In a small
bowl, combine egg, milk, applesauce, and butter; mix well. Add
egg mixture into flour mixture, stirring just until moistened.
Batter will be lumpy. In a small bowl, toss cranberries with
the 2 teaspoons flour, fold into batter. Pour batter into greased
loaf pan. Bake in preheated 350° oven for 35-45 minutes
or until a wooden pick inserted in center comes out clean.
