CUPCAKE LOVERS! Have you entered my GIVEAWAY for three sets of moonbeamwishes cards yet?

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I don’t usually do Sunday blog posts, but I thought this was the perfect recipe for a lazy Sunday!

*BEWARE OF DROOL*

A few weeks ago, I had an immense craving for sweet potatoes.  But not just plain sweet potatoes, I wanted Sweet Potato Bread.  My first instinct was to check Allrecipes and to my excitement I found the perfect recipe!  And the reason I am posting it here, is because it is MOIST, DELICIOUS, SEMI-HEALTHY, AND PERFECT FOR AUTUMN!

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 cup vegetable oil
• 2 tablespoons milk
• 1 cup cooked and mashed sweet potatoes
• 1 cup chopped pecans
• 1/2 cup golden raisins (I left these out because I didn’t have any)

Directions

1. Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8×4 inch loaf pan.
2. In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
3. Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.