Feeding the kids: Sweet potato bread with blueberries
The sweet potato bread with blueberries can be found in "From A Southern Oven The Savories, The Sweets," by Jean Anderson (Houghton Mifflin Harcourt; $32.50). Credit: Handout
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a delicious breakfast bread that can also be a light dessert. I found the recipe in "From A Southern Oven The Savories, The Sweets," by Jean Anderson (Houghton Mifflin Harcourt; $32.50).
2. Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in large mixing bowl. Add pecans and blueberries, toss well, then make a well in middle of dry ingredients.
3. Whisk sweet potato, orange juice, molasses, melted butter and eggs until smooth in a 2-quart ovenproof glass measuring cup or small bowl. Pour into well in dry ingredients and stir only enough to combine. Note: It’s good if a few floury specks show; they prove that you haven’t overbeaten the batter.
4. Scoop batter into pan, spreading to corners and bake on middle oven shelf about 1 hour until nicely browned and cake tester inserted in middle of loaf comes out clean.
5. Cool loaf in upright pan on a wire rack 15 minutes, loosen around edge with thin-blade spatula, then turn out on rack and cool completely before slicing.
