Ingredients
Column (A)
1 cup packed Brown Sugar
1 ¼ cup White Sugar
¾ cup Water
¾ cup canola oil
4 Large Eggs
2 heaping cups cooked and mashed Sweet Potatoes
1 teaspoon Vanilla
1 teaspoon Orange Extract
Column (B)
3 ½ cups A.P Flour
2 teaspoons Baking Soda
½ teaspoon Baking powder
1 teaspoon Cinnamon
½ teaspoon Clove
½ teaspoon Ginger
1 cup of Raisins
1 cup chopped Nuts
Directions

Preheat oven to 350°. In a mixing bowl combine all ingredients in column (A) one at a time and mix well. In a separate bowl hand mix all ingredients together except raisins and chopped nuts. Add dry ingredients to wet ingredients slowly and mix just until incorporated. Fold in the raisins and chopped nuts. Pour batter into 2 well- greased 5”X 9” bread pans or 2- 8 count mini loaf pans. Bake larger loafs for 50-60 minutes or 25-35 minutes for mini loafs or until top is firm to the touch and a tooth pick comes out clean. Allow to cool for at least 15 minutes on a cooling rack before turning out.
Cooking note
Because of the color it’s hard to tell if they are done, touch the tops regularly to check for firmness. I like to use (Bakers Secret) cooking spray for a clean turn out.