Tropical Sweet Potato Bread

This makes a moist, rich bread, and freezes well.

• 2 c flour
• 1 tsp baking soda
• 1/2 t salt
• 1 tsp dried orange peel
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp powdered ginger
• 1/2 c unsweetened dried coconut
• 1/2 c golden raisins
• 1/2 c chopped nuts
• 1 c cooked sweet potatoes, mashed
• 1/2 c oil
• 1/2 c honey
• 1/2 coconut milk*
• 1 egg
• 1 tsp lemon extract

Preheat oven to 350 degrees. Grease one loaf pan or three mini loaf pans. In a medium bowl, mix flour, soda, salt, spices, coconut, raisins, and nuts. Mix the wet ingredients in a food processor or in a bowl with which you can use an immersion blender. Mix thoroughly. Combine the flour mixture with the wet ingredients, and mix by hand just until incorporated. Pour into the pan(s). Bake 45-60 minutes or until a toothpick inserted comes out clean.

One cup of cooked butternut squash or canned pumpkin can be substituted for the sweet potatoes, draining off any excess liquid after mashing the squash.

* I like to use the thick part of the canned coconut milk, without mixing in the watery part (save that for a smoothie).