Blueberry Sweet Potato Bread

By á-172430

Sweet potato blueberry bread drizzled with a vanilla icing is perfect for brunch, or a great snack.

Ingredients

• VANILLA ICING:
• 1 cup mashed sweet potato, or canned sweet potato puree
• 2/3 cup brown sugar, packed
• 1/4 cup orange juice
• 2 large eggs
• 4 tablespoons butter, melted
• 2 cups all-purpose flour, about 9 ounces
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Dash ground allspice
• 1 cup blueberries, fresh or frozen
• 1 cup icing sugar, sifted
• 2 tablespoons butter, softened
• 1 1/2 to 2 1/2 tablespoons milk
• 1/2 teaspoon vanilla

Details

Servings 1
Preparation time 15mins
Cooking time 85mins
Adapted from southernfood.about.com

Preparation

Step 1

Heat the oven to 350°F. Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan, or spray with baking spray.

In a mixing bowl with electric mixer on low speed, combine the mashed sweet potato, brown sugar, orange juice, eggs, and melted butter. Beat until smooth and well blended, about 1 minute.

In another bowl, combine the flour, baking powder, salt, and spices; blend well.

Add the flour mixture to the sweet potato mixture. Beat on low speed just until combined.

Spread about one third of the batter in the prepared loaf pan. Fold the blueberries into the remaining batter. Spread the batter over the plain layer in the loaf pan.

Bake for about 55 to 60 minutes, or until a toothpick or cake tester inserted into the center of the loaf comes out clean.

Cool in the pan on a rack for 10 minutes. Turn loaf out onto the rack and cool completely.

Combine the vanilla icing ingredients, adding about 1 1/2 tablespoons of milk. Add more milk in small amounts until you get a good drizzling consistency. Drizzle over the bread.

Store the bread in the refrigerator for 3 to 4 days or freeze it for up to 1 month.