Yam Bread . . . and more!

I like recipes that make use of leftovers or what is on hand the moment you get inspired to bake. I seem to always have leftover yam casserole at Thanksgiving and you can bet it usually ends up in this recipe.

Yam Bread 2/3 cup shortening 2 2/3 cups sugar 4 eggs 2 cups cooked or canned yams 2/3 cup water 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 ½ teaspoons salt ½ teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground cloves 2/3 cups coarsely chopped nuts 2/3 cup raisins (optional) Whip up the yams until fairly smooth. Heat oven to 350 degrees. Grease bottoms only of two loaf pans, 9x5x3 inches. Mix shortening and sugar in large bowl. Add eggs, yams, and water. Blend in flour, baking soda, salt, baking power, cinnamon, and clovers. Stir in nuts and raisins. Pour into pans. Bake about an hour or until wooden pick inserted in center comes out clean. Loosen sides of loaves from pans; remove and cool completely before slicing. Pumpkin BreadSubstitute yams for 2 cups of canned pumpkin. Zucchini BreadSubstitute 3 cups shredded zucchini. Blend in 2 teaspoons vanilla with the clovers. Decrease baking time to under 60 minutes Banana BreadSubstitute 3 very ripe, smashed bananas