Sweet Potato Bread

This bread is the one I make the most during the Holiday season.
My family and friends love it.

Please try it and let me know how you like it. Enjoy!!!



3 cups Gold Medal® self-rising flour
3 cup sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup vegetable oil
3 tablespoons milk
1 teaspoon of salt
4 eggs, slightly beaten
3 cup mashed cooked sweet potatoes
1 cup chopped pecans (optional)
1/2 cup golden raisins (optional)


Heat oven to 350°F.
Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.

Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.

Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.