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
