Issue Date: February, 2010
Serves: Makes 4 loaves
Pairings:
Courtesy of:

Barbara Gutierrez, Ottaway, OH. 1st Place winner Breads and Breakfast Sweet Potato Rewards Context 2009

Ingredients:

Bread:

• 4 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 3 cups sugar
• 1 1/2 cup oil (I use canola oil)
• 4 eggs
• 1 cup dairy sour cream
• 2 teaspoons vanilla extract
• 2 cups grated sweet potatoes
• 2 cups grated zucchini
• 1 1/2 cup chopped nuts (walnuts and/or pecans)
• 1/2 cup raisins

Maple Pecan Topping:

• 1 cup dark brown sugar
• 1/2 cup maple praline syrup
• 1 stick sweet cream butter
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans

Instructions:

Mix first 6 ingredients in large mixing bowl. Then add canola oil and eggs; beat well.
It will be thick. Stir in sour cream and vanilla. Then add grated zucchini and grated sweet
potatoes and stir in. Then add 1 1/2 cup chopped nuts (walnuts and/or pecans and raisins.)

Put in four greased and floured loaf pans. Bake two at a time at 350ºF for 1
hour and 20 minutes or until golden brown.

Maple Pecan Topping:
In a medium saucepan, combine maple syrup, butter and sugar over medium heat. Simmer 6
minutes whisking constantly. Remove from heat and stir in vanilla. Just before serving stir in
pecan pieces. Serve over bread, if desired.