Sweet Potato Bread


Sweet potato bread has been on my to-do list for over a year now. We got amazing sweet potatoes in abundance in Malaysia which made me try and include it more in our diet. I tried quite a few recipes with it and the daughter was too pleased with most results. But somehow I missed making the bread even though I read a lot about it. We used to get a different variety of sweet potatoes in Malaysia which was dark pink outside and a pretty orange colour inside which is different from a much lighter shade of those we get here in Bangalore.

So finally I ticked off this item and made the sweet potato bread and can now understand why so many people rave so much about it. It is definitely a must try and since it is sweet potato, it is a total guilt free indulgence not to mention its popularity with kids. Don’t know why I waited this long. So here goes –

Recipe from here

Makes one 7″ loaf


Sweet potato purée                   1/2 cup

Canola / sunflower oil              1/4 cup

Light brown sugar                      1/4 cup

Water                                              3 tbsp

Egg                                                   1

Vanilla essence                             1/2 tsp

All purpose flour                          1 cup plus 2 tbsp

Granulated sugar                          6 tbsp

Baking powder                               1 tsp

Salt                                                     1/4 tsp

Walnuts, chopped                         15-18

Ground cinnamon                         1/2 tsp
WHAT TO DO                           

  • To make sweet potato purée, steam a medium sized sweet potato for 15 minutes till it is of mashable consistency. Peel it and mash with a fork and mix it with 1 tbsp water in a blender for a smooth purée.
  • Preheat the oven to 180C
  • In a large bowl, mix together the purée, oil, light brown sugar, water, egg and vanilla
  • In another bowl mix the flour, baking powder, granulated sugar, cinnamon and salt
  • Combine the wet ingredients with the dry ingredients
  • Coat the walnuts with a little flour and stir it into the mixture
  • Grease the loaf pan and line it with parchment paper
  • Pour the batter into the loaf pan and bake for 60 minutes or till the tester comes out clean
  • Take it out of the oven and let it cool in the pan for 10 minutes
  • Unmould it and let it cool completely on a wire rack
  • Enjoy!


This is part of the Bake-a-thon 2016

Lemon Tea Cake


Some recipes you bookmark to try later and others tempt you so much that you rush to your kitchen, make it at the earliest and rest only after you have sunk your teeth in a slice. This dish is one of the latter. It was made by Valli earlier in this Bake-a-thon and I saw it and have been salivating ever since.

To add to it, my mother-in-law was due for a visit last weekend and I needed an eggless recipe to bake for her. So I picked this recipe immediately and she was also pleased that this one was a whole wheat flour cake. Needless to say, I scored some major brownie points with my mother-in-law in addition to stuffing my face with all the cake. What more to ask for?

Recipe from here.

Makes one 7″ loaf


Sugar                              3/4 cup

Curds                              3/4 cup

Oil                                    1/4 cup

Lemon juice                  2 tsp

Zest from one large lemon

Baking powder             3/4 tsp

Baking soda                   1/2 tsp

Whole wheat flour       1 cup



  • Preheat the oven to 185C
  • Powder the sugar finely in a blender
  • Squeeze the juice from the lemon and grate the required lemon zest
  • In a medium bowl, add the sugar, curds, oil, lemon juice, lemon zest, baking powder and baking soda and mix well
  • Set aside for 5 minutes and the mixture will froth a little
  • Grease the loaf pan and line it with parchment paper
  • Add the flour gradually to the mixture and combine well
  • Pour the batter into the pan and bake for 25-27 minutes or till the tester comes out clean
  • Cool completely before slicing
  • Enjoy it with some tea!







This is part of the Bake-a-thon 2016

Not just another banana bread

Banana bread is one of those bakes which has a million recipes each as awesome as the next. But some of them do stand apart like this one. The fun part is it doesn’t need oil, butter, sugar or wheat flour. So yay! 
 And the not so good part is, atleast for me, it turned  out a tad undercooked and a bit sticky. Am not sure where I bungled up but it tastes awesome and so the daughter and husband have heartily forgiven me.

The recipe is from here and here goes –


Rolled oats                       1 1/4 cup

Mashed bananas            3/4 cup

Baking soda                     1/2 tsp

Baking powder                3/8 tsp

Ground Cinnamon         1/2 tsp

Salt                                      A pinch

Vanilla essence               3/4 tsp

Vinegar                              2 1/4 tsp

Milk                                    2 tbsp + 2 tsp

Honey / maple syrup     1/4 cup

Raisins (optional)           2 tbsp

Choco chips (optional)  2 tbsp     


  • Preheat the oven to 190C
  • Grind the oats to a fine powder
  • Mix all the ingredients together, except raisins and choco chips
  • Add the choco chips and raisins and mix well
  • Grease a 6 * 2 1/2 loaf pan
  • Pour the batter into the pan
  • Bake for 35 minutes
  • Let the bread sit inside the oven for 10 minutes after it is baked. Don’t open the oven till then
  • Open the oven after the 45 minutes and let it cool completely (around 1 hour)
  • After an hour or so, in mould the bread and enjoy!


  1.  I made a very small loaf since I had limited quantities of the rolled oats. The original recipe is double this one and can be baked in a 9 *5 pan.
  2. If you want to make this a vegan recipe, you can substitute the milk for almond or soy milk.

This is part of the
Bake-a-thon 2015