1/4 c Butter or margarine — 1/4 ts Ground allspice
Softened 1/4 ts Ground nutmeg
1/2 c Packed brown sugar 1/4 c Pecans — chopped
2 ea Eggs — lightly beaten ORANGE CREAM SPREAD:
1 c Sweet potatoes — mashed 1 pk Cream cheese — 3 ounces
3 tb Milk Softened
1 ts Orange peel — grated 1 ts Orange juice
2 c Self-rising flour 1 ts Orange peel — grated
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Add
sweet potatoes, milk and orange peel; mix well. Combine flour,
allspice and nutmeg; add to creamed mixture. Mix just until combined.
Fold in nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.
Bake at 350 deg. for 40-45 minutes or until bread tests done. Cool in
pan for 10 minutes before removing to a wire rack. Cool completely.
In a mixing bowl, combine spread ingredients; beat until smooth.
Serve with bread. Yield: 1 loaf. *Editor’s Note: 2 cups of
all-purpose flour, 1 tablespoon baking powder and 1 teaspoon salt may
be substituted for self-rising flour
Yields
1 servings