Grease a loaf pan, then dust it with granulated sugar.
Whisk flour, cinnamon, salt, baking powder, and baking soda together in a large bowl.
Wash and peel the nagaimo
Grate the nagaimo
Mix together the rest of the ingredients.
Add in the nagaimo.
Add the flour mixture to the nagaimo mixture and whisk together.
Mix well.
Pour the batter into your prepared loaf pan and bake it.
Let the bread cool completely.
This recipe is similar to zucchini or carrot bread – but it’s made with nagaimo instead!
Nagaimo Quick Bread
Makes 1 loaf
1 ½ cups all-purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon table salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup shredded nagaimo, shredded on large holes of box grater
1 large egg
½ cup vegetable oil
2 teaspoons vanilla extract
1 ¼ cups granulated sugar
1 tablespoon finely grated lemon zest
1. Grease one 9” x 5” loaf pan. Dust with granulated sugar. Preheat the oven to 325 degrees Fahrenheit.
2. Whisk the flour, cinnamon, salt, baking powder, and baking soda together in a large bowl.
3. Beat the nagaimo, egg, vegetable oil, vanilla extract, sugar, and lemon zest together in a large bowl.
4. Add the dry ingredients to the nagaimo mixture and beat well until combined.
5. Pour the batter into the prepared loaf pan. Bake for about 60 minutes, or until a bamboo skewer inserted in the center of the loaf comes out clean. Remove from the oven and cool in the loaf pan on a cooling rack for 20 minutes. Remove the braed from the pan, and completely cool.
