Sweet Potato Lemon Poppyseed BreadIt's election day!!! With such a tight race - No matter who wins today - 1/2 of the voters will be left with a sweet taste in their mouth & the other have will have a sourpuss expression on their face. That's why I decided to share with you my Sweet Potato Lemon Poppyseed Bread - it is a bipartisan treat!
(It's also delicious with Thanksgiving dinner!!!!)
Printable Recipe
Bread1/2 cup lemon juice1 tablespoon lemon zest1/2 cup sweet potato (previously baked, peeled & mashed)3 eggs1/4 cup poppyseeds (I used white poppyseeds but the black ones are just as delicious)1/2 cup butter (melted) (I used salted butter - if you are using unsalted then you will need to add 1/4 teaspoon salt).2 cups flour1 teaspoon baking powder1/2 teaspoon baking soda1 1/2 cups sugar In a large bowl with an electric mixer blend the lemon juice & lemon zest, sweet potato, butter & sugar just until combined. Now with a wooden spoon stir in the flour, baking powder, baking soda & poppyseeds until mixed. Now pour the batter into a sprayed loaf pan and bake in a preheated 350 degree oven for 50 (plus) minutes (or until a toothpick inserted in the middle comes out clean). Remove from oven & cool on a wire rack for at least 15 minutes (before turning it out of the pan). While it is cooling make the drizzle below. Lemon Drizzle2 tablespoons granulated sugar2 teaspoons lemon juice
In a small saucepan heat the lemon juice & sugar just until the sugar is dissolved. Now drizzle on the bread (while the bread is still hot & in the loaf pan). After adding the drizzle allow the bread to cool in the pan for 15 minutes & then take a table knife & go along the edges to loosen the bread. Flip the pan over and the bread should easily slide out onto the rack. Slice while warm or totally cooled & ENJOY!!
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