This egg-free quickbread makes a good breakfast or lunchbox treat, and has a lovely orange cardamom flavor. If you have extra, place individual slices in freezer wrap and freeze until needed.
Makes 1 large loaf.
- 1 c sweet potatoes, pureed or finely mashed
- 1/2 c buttermilk
- 1 1/2 tsp orange zest
- 1/2 c orange juice, freshly squeezed
- 2 c all purpose flour
- 1/2 c raw sugar
- 1 1/2 tsp baking powder
- 1 tsp ground cardamom
- 1/4 tsp salt
- Grease a large loaf pan with shortening. In a medium bowl, mix together the sweet potatoes, buttermilk, orange zest, and orange juice. Blend well. In a large bowl, blend together the flour, sugar, baking powder, cardamom, and salt. Add the wet ingredients to the dry ingredients and blend, kneading just enough to bring the dough smoothly together.
- Place the dough evenly in the prepared pan and allow to stand at least 10 minutes while the oven preheats to 350 degrees F. Bake 35-40 minutes, or until the bread springs back when pressed lightly in the center. Remove from pan and cool on a rack. Do not slice until completely cooled.