This week for Sweet Melissa Sundays, Lorelei of Mermaid Sweets picked Melissa's Sweet Potato Bread with Cinnamon Rum Orange Glaze from The Sweet Melissa Baking Book for us to bake. You can find the recipe here online -- if you do not have the book. The recipe calls for two 15 ounce cans of sweet potato, and after reading that I knew I would love to sub in pumpkin since I had a big 29 ounce can of pumpkin that had been waiting to be used in my pantry for way too long :)
I do love sweet potato, but am not a fan of the canned version and would have probably went with a fresh sweet potato, baked and then pureed. Anyway, this was an easy to put together recipe, and makes a huge batch, that bakes in a bundt pan.
I used my Wilton Queen of Hearts pan, this is sentimental favorite of mine because I got it when my husband and I got married seven years ago, wow, has it really been that long?!?
The glaze is delicious, it calls for freshly squeezed orange juice, sugar, rum, and two cinnamon sticks. I didn't have any cinnamon sticks so used 1/8 teaspoon of ground cinnamon instead and the flavor was perfect.
Picky husband said this reminded him of pumpkin pie but would only have one bite...must have been the pecans I snuck in there. The kids were fan of this one, and I thought it was pretty tasty as well. It is great as a snack or breakfast treat, and the house smelled amazing while it was baking, thanks to the cloves, cinnamon, and nutmeg, mmm.