This is a favorite recipe in our home. It is a bit denser than pumpkin bread but still imparts a fruity, spicy flavor that works well for dessert with ice cream or for a quick breakfast with a hot cup of coffee. It can be dressed up a bit with a lemon glaze. Makes the whole house smell very homey, too.
Yam Bread
2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 cups cooked yams
2/3 cup water
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cups coarsely chopped nuts
2/3 cup raisins (optional)
Whip up the yams until fairly smooth.
Heat oven to 350 degrees. Grease bottoms only of two loaf pans, 9x5x3 inches.
Mix shortening and sugar in large bowl. Add eggs, yams, and water. Blend in flour, baking soda, salt, baking power, cinnamon, and cloves. Stir in nuts and raisins. Pour into pans.
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