Yesterday i baked this "bread", substituting buttermilk for the milk
and sugar-free chocolate chips for the cherries and raisins. I only
used 1/2 c sugar, and it tasted like it could use more than that.
Otherwise it was delicious, fluffy, and moist, like cake.

---------- Recipe via Meal-Master (tm) v8.05

Title: Cherry-Sweet Potato Bread
Categories: Dessert bre, Inn recipes
Yield: 1 servings

1 3/4 c Flour
1 ts Baking soda
1 ts Cinnamon
3 Eggs
1/2 c Milk
1/2 c Maraschino cherries
15 oz Canned sweet potatoes
- or yams; drained
1/4 c Pecans or walnuts; chopped
1 1/2 c Sugar
1/4 ts Salt
1 ts Pumpkin spice
3/4 c Vegetable oil
1/4 c Raisins
1 ts Vanilla

Combine and mix flour, sugar, salt, soda, cinnamon, pumpkin spice
well. Add eggs, oil and milk stirring until smooth. Blend in sweet
potatoes, raisins, nuts, cherries, and vanilla. Pour into well
greased bread pan that has been lightly floured. Bake approximately
1 hour at 325°F (check at 50 minutes), checking by inserting tester
to be sure it is done. Tester will come out clean.

Recipe by Meadow Marsh Bed & Breakfast Winter Garden, Orlando, FL

Posted by: JM

Recipe FROM: recipesource.com

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