Recipe

Sweet Potato-Raisin Bread Squares

Details

Yields 50 squares
Serves:
Serving size: (1/8 cup vegetables/fruits + 1 grains/breads)

INGREDIENTS

1/2 No.10 can Canned Sweet Potatoes, drained
6-1/4 c. All Purpose Flour
2-1/2 c. Sugar
1/4 c. Instant Nonfat Dry Milk*
2 tbsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Ground Allspice
1 tsp. Ground Nutmeg
1 tsp. Ground Cloves
4 Whole Eggs
1-1/4 c. Water
1 c. Shortening
3/4 c. California Raisins
1-1/2 c. Chopped Walnuts

DIRECTIONS

1. Mash drained sweet potatoes. Set aside.
2. Blend flour, sugar, dry milk, baking powder, baking soda, salt, allspice, nutmeg and cloves for 1 minute in mixer bowl on low speed.
3. Combined eggs and water. Add shortening and liquid mixture to dry ingredients. Blend for 1 minute on low speed. Beat for additional 1 minute on medium speed.
4. Add mashed sweet potatoes, raisins and nuts. Blend for 30 seconds on low speed. Beat for 1 minute on medium speed. DO NOT OVER MIX. Batter will be lumpy.
5. Pour batter into lightly greased steamtable pan (12 x 20 x 2 1/2-inch).
6. Bake in Conventioanl oven - 350°F for 55 to 65 minutes or Convection oven - 300°F for 35 to 45 minutes.
7. Cool. Cut 5 X 10 (50 pieces).

Notes: Substitute 2 tablespoons noninstant nonfat dry milk for instant nonfat dry milk if desired.

For loaf pan, pour 2 pounds 4 ounces (1-1/2 quarts) batter into each of 3 lighlty greased loaf pans (4 x 10 x 4-inch). Bake in Conventional oven - 350°F for 1 1/4 to 1 1/2 hours or Convection oven - 300°F for 40 to 50 minutes. Remove from pans. Cool completely. Cut each loaf into 17 slices about 1/2-inch thick.

Nutrition Information (per serving)

Calories 162(0% from fat); Total Fat 4g (sat 1.3g, mono 2.5g, poly 2.6g); Cholesterol 22mg; Protein 3g; Carbohydrates 28g; Fiber 1g; Iron 0.8mg; Sodium 135mg; Calcium 23mg