I love this recipe. Initially worked up as a way to use up leftover sweet potato or squash from pie-making or meals, I now double up the batch and add in whatever leftover mashed veggies we have from supper to make up the “1 cup” of mash needed for the recipe. This makes a large dark, moist loaf — great with a cup of coffee!
1 3/4 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/3 cups sugar
1/3 cup butter, softened
1 cup mashed sweet potato, squash, or pumpkin
1/3 cup milk
Preheat oven to 350F. Sift together flour, baking powder, baking soda, salt, and cinnamon. Beat together sugar, butter and eggs until light and fluffy. Blend in sweet potato and squash. Add the sifted dry ingredients alternately with milk in three additions. Do not overbeat between each addition.
Pour batter into a greased pan and bake about 1 hour or until bread tests done.