Quick Sweet Potato Bread

Makes two loaves

I just developed this recipe with sweet potato instead of pumpkin since I've had some allergy trouble with pumpkin in the past. These came out absolutely delicious--moist and filled with spice. It is gluten-free but not dairy-free (there is some buttermilk in the baking mix).

1 lb. can sweet potato or butternut squash puree (available at Trader Joe's)
3/4 cup dark brown sugar (or Rapadura)
1 cup olive oil
4 eggs
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
3 cups Pamela's Wheat-Free Baking Mix
1 cup chopped walnuts

1. Mix together sweet potato puree, sugar, oil, eggs, and spices in a mixing bowl until well blended.
2. Add baking mix and stir gently until combined. Fold in walnuts.
3. Grease 2 bread pans, line with parchment paper, and then grease the paper inside the pan. Divide bread mixture evenly between the two pans.
4. Bake at 350 degrees for 1 hour or until a toothpick comes out clean in the center.

Muffins Instructions: Prepare batter as above. Grease muffin tins and fill 3/4 full with batter. Bake at 350 degrees for 20 minutes or until toothpick comes out clean in the center. Makes 17 - 20 muffins.