Leftover yams at the Thanksgiving table? No matter how I plan a meal in regards to the number of guests, I always end up with leftover yams! Well, that leftover has been my go to for making a few loaves of Yam Bread to bake and freeze for the upcoming holiday season – if a loaf of this bread would survive the final cooling the day it was made. Something about toasted yam bread with a slathering of butter . . .
2/3 cup shortening
2 2/3 cups sugar
2 cups cooked yams
2/3 cup water
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cups coarsely chopped nuts
2/3 cup raisins (optional)
Whip up the yams until fairly smooth.
Heat oven to 350 degrees. Grease bottoms only of two loaf pans, 9x5x3 inches.
Mix shortening and sugar in large bowl. Add eggs, yams, and water. Blend in flour, baking soda, salt, baking power, cinnamon, and clovers. Stir in nuts and raisins. Pour into pans. (If batter seems too dry, you can always add bits of juice or water but go slowly as you don’t want it runny.)
Bake about an hour or until wooden pick inserted in center comes out clean. Loosen sides of loaves from pans; remove and cool completely before slicing.
Substitute yams for 2 cups of canned pumpkin.
Substitute 3 cups shredded zucchini. Blend in 2 teaspoons vanilla with the clovers. Decrease baking time to under 60 minutes
Substitute 3 very ripe, smashed (and it ain’t easy getting them drunk!) bananas
Cranberry Walnut Bread
One cup roughly chopped fresh or frozen cranberries and ½ cup toasted, chopped walnuts.