Sweet Potato Flaxseed Bread

• 1-1/2 cups (350 ml) all-purpose Robin Hood or other all-purpose flour
• 2 tsp (10 ml) baking powder
• 1/4 tsp (1 ml) salt
• 1 tsp (5 ml) ground nutmeg
• 1/2 tsp (2 ml) ground cinnamon
• 1 cup (225 ml) brown sugar
• 2 eggs, beaten
• 2/3 cup (150 ml) vegetable oil
• 1/3 cup (80 ml) bruised flaxseed oil
• 2 tbsp (30 ml) milk
• 1 cup (225 ml) cooked and mashed sweet potatoes
• 1 cup (225 ml) chopped pecans
• 1/2 cup (125 ml) golden raisins
• Optional: 1/4 cup (60 ml) mashed pumpkin

1. Preheat oven to 325 degrees (175 C.).
2. Grease an 8x4 inch loaf pan.
3. In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar.
4. Add the eggs, oil, and milk; mix until well blended.
5. Finally, stir in the mashed sweet potatoes, pumpkin (if using), pecans, and golden raisins.
6. Pour the batter into the prepared pan and bake for 70 minutes or until a toothpick inserted comes out clean.
7. Allow bread to cool in the pan at least 15 minutes before removing.
8. For best flavor, store overnight before serving.

flour, baking powder, salt, ground nutmeg, ground cinnamon, brown sugar, eggs, vegetable oil, flaxseed oil, milk, potatoes, pecans, golden raisins, pumpkin

Taken from online-cookbook.com/goto/cook/rpage/0010D6 (may not work)