Experimental Cooking

After being inspired by Jessica Seinfeld's cookbook, I decided to do a little experimental cooking. I came up with Pumpkin Sweet Potato Bread. It's very moist and healthy. Overall I am pleased with its outcome. After making this, I realized I really am my mother's child. Here is the recipe I made up:

Morgan's Pumpkin Sweet Potato Bread

1/2 c. Brown Sugar

1 Large Egg

3 Egg Whites

1 1/4 c. Orange Juice

2 tsp Baking Soda

1 tsp Baking Powder

1 tsp Allspice

2 tsp Salt

1 tsp Nutmeg

1 tsp Cinnamon

1/2 tsp Cloves

2 tsp Vanilla

1/2 tbsp Grated Fresh Ginger

Zest of 1 Orange

1 c. Whole Wheat Flour

1 c. Oatmeal

1 c. White Flour

1/2 can Pumpkin (about 7 oz)

1 Small Sweet Potato

1/2 c. oil

1 c. Chopped Walnuts and Pecans

Preheat oven to 350 degrees. Wash sweet potato, prick with a fork, and microwave for 5 minutes. In a blender, combine whole wheat flour and oatmeal. Blend until it is a fine powder. Mix all of the ingredients in a bowl with a hand mixer, except for the sweet potato and nuts. Peel the sweet potato, cut into chucks, and place in a separate bowl. Using the hand mixer, puree the sweet potato. Add puree to the mix and blend until smooth. Hand stir in the nuts. In a greased pan, pour batter and bake for 35-40 mins until done.

Blending the whole wheat flour and oatmeal into a fine powder, eliminates that "heavy" taste that whole wheat flour can sometimes have. This bread isn't super sweet because I don't like sugary breads. So if you do, you might want to add more sugar.