3 cups All Purpose unbleached flour

1 tablespoon ground cinnamon

1 teaspoon each of: baking soda and salt

One half teaspoon aluminum-free baking powder

3/4 cup egg substitute

2 cups dark brown sugar

2/3 cup canola oil

2 cups of cooked yam

One tablespoon pure vanilla extract

1 or 2 cups chopped walnuts or pecans

One or two cups of raisins or dates

Grease and flour two 8-1/2 x 4-1/2 inch loaf pans or the pans of your choice. I sprayed Baker’s Joy and they came out really great.

I mixed the thick batter  with my KitchenAid mixer and then I poured the batter into the prepared pans and I baked mine only 20 minutes and 350 degrees in my Cuisinart convection oven. 

If you’re using a conventional oven, you’ll want to bake the loaves about 50 to 60 minutes at 325 degrees,  or until a pick inserted in the center comes out clean.

Afterwards, cool about 5 minutes, then just remove them from the pans and cool and wrap with either airtight Ziplock bags or aluminum foil. 

Note: You can also vary the yam puree with pumpkin, sweet potatoes or banana or even or mashed cooked carrots.

Don’t let the homely yam fool ya. It cooks up a beautiful orange puree in the microwave and the skin peels off easily. 

You can also substitute pumpkin puree for the yams too, for a different flavor.

All images photographed by Paulette Motzko, PLM Studios,

Copyright October 2016