Sweet Potato Cinnamon Chip Bread

Fall has arrived, and as always, it's accompanied by an overwhelming need to bake. I don't bake much in general, not because I don't like to or don't like baked goods, but because I have a hard time getting over all the butter, oil, sugar, cream and other deliciousness (did I mention butter?). But sometimes you've just gotta do it, and early October is that time. (Maybe if I only clog my arteries one month a year, it won't count...)

So today I decided to make Sweet Potato Cinnamon Chip Bread. Now, I have a serious love of cinnamon... both to eat and to smell. And while I can't stand sweet potatoes on a plate, in a baked delight they are, well, delightful. So here's the recipe:

4 eggs

1 3/4 cups sugar

1 1/2 cups canned organic sweet potato

1/4 cup vegetable or canola oil

          3/4 cup unsweetened applesauce

3 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp ground ginger

1 tsp salt

1/4 tsp ground nutmeg

1 1/2 cups cinnamon chips

Directions

Heat the oven to 350 degrees.

Whisk the eggs, sugar, pumpkin, and oil in a large bowl until thoroughly blended.

Sift the flour, baking powder, baking soda, ginger, salt, and nutmeg into the pumpkin mixture.  

Fold in the cinnamon chips.

Divide the batter between 2 greased 8 x 4 x 2 inch pans.

Bake for 80 minutes or until a knife inserted in the center comes out clean. (takes a long time - I finally put them on convection at 325, but it took at least 95 min total!)

 Here's what they looked like when they came out of the oven

Cool on a rack for at least 10 minutes before removing from pan.

Cool completely before slicing.

 This is a good idea if your family is like mine and can't wait for things to cool...

Enjoy!!!

Update - Just had a piece as a post dinner treat, and it is DE-licious! Moist. Spicy. Cinnamony. Crispy cinnamon chips on the edges... Wow.