Sweet Potato Gingerbread
|Whole wheat flour||2 Cup (32 tbs)|
|Whole grain cornmeal||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Ground ginger||2 Teaspoon|
|Ground allspice||1 Teaspoon|
|Mashed cooked sweet potato/Pumpkin||1 Cup (16 tbs)|
|Apple juice/Orange juice||1 1⁄4 Cup (20 tbs)|
|Honey/Molasses||3⁄4 Cup (12 tbs)|
|Golden raisins||3⁄4 Cup (12 tbs)|
1. In a large bowl, combine the flour, cornmeal, baking soda, ginger, and allspice, and stir to mix well. Add the sweet potato or pumpkin, apple or orange juice, and honey or molasses, and stir just until the dry ingredients are moistened. Fold in the raisins if desired.
2. Coat four 1-pound cans with nonstick cooking spray. Divide the batter evenly among the cans, and bake at 300°F for 40 to 45 minutes, or until a wooden toothpick inserted in the center of a loaf comes out clean.
3. Remove the bread from the oven, and let sit for 10 minutes. Invert the loaves onto a wire rack, turn right side up, and cool before slicing.