Good Ol’ Sweet Potato Cricket Flour Bread

Not sure what do do with your leftover Christmas sweet potatoes and cricket flour? Here’s a pre-New Year’s resolution cricket-powered version of classic southern sweet potato pecan bread.  This rich treat makes a holiday great breakfast, snack or desert; the sweet crispy crust of this cricket flour bread is my favorite part.

A big thanks to to All Things Bugs for their donation of the cricket flour that was used to create this recipe!

Good Ol’ Sweet Potato Cricket Bread

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Print Recipe

Makes two mini loaves

• courseAppetizer, Dessert, Snack
• insect ingredientCricket Flour Recipes

Servings

16 3/4" slices

Servings 16 3/4" slices

Good Ol’ Sweet Potato Cricket Bread 1 2 3 4 5 Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Makes two mini loaves courseAppetizer, Dessert, Snack insect ingredientCricket Flour Recipes Servings 16 3/4" slices Servings 16 3/4" slices

Ingredients

• 1/3 cup cricket flour
• 1 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/3 cup brown sugar
• 2/3 cup white granulated sugar
• 8 tbsp melted butter
• 2 eggs
• 1 tsp vanilla
• 1/2 cup milk
• 1 large baked sweet potato
• 1 cup chopped pecans

Servings: 3/4" slices

Units:MetricUS Imperial

Instructions

1. Preheat oven to 350 and grease, then flour on two mini loaf pan or one regular loaf pan.

   
2. Combine dry ingredients thoroughly.

   
3. Whisk together melted butter, eggs, vanilla, and milk.

   
4. Stir wet ingredients into dry ingredients.
5. Beat and lightly whisk baked sweet potato until it reaches a smooth texture and is free of lumps.

   
6. Add sweet potato and pecans to bread batter, combining only as much as necessary. Do not over mix batter.

   
7. Divide batter between two mini loaf pans or single regular loaf pan and bake for 40-45 min at 350F. Bake until toothpick comes out clean.