Sweet Tater bread, not sweet..... potato bread

I like cookin, it's no secret. I do use recipes, but after I have made the stock recipe, in general, they become.... guideline. They are there to tweak as I see fit. This is no different with this bread recipe.
It started out as a pumpkin bread recipe, from this book, and printed back in the day

I like old recipe books, it's fun to look back and see how some processes have changed, and how the old ways still produce great stuff. Here's the recipe. Pictures make it much easier than typing the whole thing out. :D

Basically I follow everything here, except instead of pumpkin, i use one of the big cans of sweet potatos drained. and instead of water, i swap it out for the drained sweet tater juice. So nix the water, and use the tater juice, there is no flavor in water, and the sweet tater juice is loaded with flavor, and... it's wet so it works. Like i have learned watching Alton Brown's Good Eats, over mixing batter can ruin a good "sweet bread" recipe. so dont do it, just incorporate the flour, there may be clumps, but they will work themselves out, do not use a mixer, use a wood spoon, you'll thank me later. Mix all the wet ingredients together, and separately mix together all the dry ingredients, use a whisk to combine the dry, it is quicker than a sifter...

The recipe makes two loaves which look like this before you bake it

And after, let it cool for a good 10 min in the pan, then i'll set up on a towel, and get them out of the pans, so they dont get ... mushy, yeah that's the word. then after they cool completely, i'll put em in ziploc bags to keep em fresh, usually one will go straight into the freezer, and the other one stays out on the counter, it usually doesn't last long enough to have to be put in the fridge.

Slice it up, and enjoy, your different but similar bread for the season.

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