Easy ʻUala Bread
A simple sweet potato bread recipe perfect for an afternoon snack, french toast or bread pudding.
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp kosher salt
1 cup sugar
1 tsp vanilla extract
¼ tsp powdered ginger
1 cup Hawaiʻi ʻUlu Cooperative ʻUala Recipe-Ready ʻuala, defrosted and grated
4 oz. coconut oil
½ cup milk (can substitute nut milk)
Preheat oven 350 degrees.
Grease and flour a loaf pan. In a large bowl, combine dry ingredients. Stir in the wet ingredients, until well incorporated. Pour batter into loaf pan and bake 60 minutes, rotating the pan halfway through, until a toothpick inserted comes out clean.
Let cool in pan for 5 minutes. Turn bread out onto a rack, cool completely at room temperature, wrap in plastic and refrigerate.
Add more ʻuala recipes to your repertoire and try these Okinawan Sweet Potato Muffins.