Sweet Potato Quick Bread

• 2 1/3 cups sugar
• 2/3 cup water
• 2/3 cup oil
• 4 eggs (beaten)
• 1 can sweet potatoes in syrup (drained & mashed; 2 cups.)
• 3 1/2 cups all purpose or unbleached flour
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. baking powder
• 1 cup chopped pecans (if desired)

Directions

Heat oven to 350 degrees F. Grease and flour two loaf pans. In a large bowl, combine sugar, water, oil, eggs and sweet potatoes; mix well. Lightly spoon flour into measuring cup; level off. In a medium bowl, combine flour, baking soda, salt, cinnamon and baking powder; mix well. Add flour mixture to sweet potato mixture. By hand, mix until well combined. Stir in pecans. Pour evenly into greased and floured pans. Bake at 350 for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely. Wrap tightly and store in refrigerator for up to 1 week or in freezer up to 2 months. Makes 2 loaves

By Robin from Washington, IA

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