This month's What's Baking is hosted by Angela from The Tiny Tyrant's Kitchen.  The theme she chose was Fall Flavors.  My inspiration for Fall Flavors was Thanksgiving.

Have you started thinking about Thanksgiving?  I have, mostly because I'm shocked I haven't received a call from my Dad to make plans.  Why am I shocked?  Because he usually call no less than 5 times to plan, what I don't know.  We eat the same.thing.every.year, and we each bring the same dishes too.  At any rate I'll report back to you how many phone calls occur to plan for Thanksgiving.

While this will not be served at our Thanksgiving, remember we don't vary, it does includes sweet potatoes, which we will eat.  This would be a great dessert to serve at your Thanksgiving or any Fall celebration.  Generally, I would consider this a dessert too, however, Sweet Potato Bread makes a great side for the Beef Bourguignon we ate early this week.

This wasn't my planned What's Baking post, but it served as a great alternate.  You see, my original post was supposed to be Herb and Apple Cranberry stuffing, and well, that post will have to wait for another time since the photo was ridiculously unrecognizable.  The only reason I'm mentioning this is in case you're looking for a great Thanksgiving stuffing.  My photo was horrid, but the stuffing itself was very bright and flavorful!  I'm not a stuffing lover, I actually skip in on Thanksgiving (so I can eat more pie), but I would make, and eat, this stuffing again. 

Here is what you'll need for the Sweet Potato Bread:

• 1 3/4 cup all purpose flour
• 1 1/2 cups sugar
• 1 1/2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 cup mashed sweet potatoes
• 1/2 cup canola oil
• 1/3 cup water
• 1 tsp vanilla sugar (omitted, I did not have any)

Preheat oven to 350F.  Grease a loaf pan and set aside.

In a medium mixing bowl, combine flour, sugar, cinnamon, nutmeg, baking soda and powder, and salt.

In a separate large mixing bowl, combine eggs, sweet potatoes, oil and water.

Add dry ingredients to wet ingredients and stir until just combined, do not overmix.

Spoon mixture into loaf pan.  Top with vanilla sugar.  Bake for 50-60 minutes or until a toothpick inserted comes out clean.

Remove from oven and allow to cool on a wire rack.  Serves 12.

Source: Penzeys Spices November 2011 Catalog, pg 53