Instructions: Preheat oven to 325 F. Grease bottom only of an 8.5 x 4.5 x 2.5-inch loaf pan. Stir together flour, baking powder, salt and spices in mixing bowl. With a spoon, stir in sugar, eggs, applesauce and milk; stir to blend. Stir in sweet potatoes, pecans and raisins. Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool on wire rack. For easier slicing, wrap loaf and store overnight in a cool place.

NOTES : I substituted applesauce for the vegetable oil that was listed in the original recipe, and mace for the nutmeg.

To make this bread truly low-fat, eliminate the pecans and watch the fat per slice drop from 8.7 to 1.4 grams.

This bread turned out absolutely delicious and my mother- in-law even wanted the recipe. Source of original recipe: Martha White Co.

by sunshine.eushc.org (8.6.8.1/EUSHC) with UUCP

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