Cherokee Sweet Potato Bread

1 3/4 cups all purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 cup sugar
1/4 cup brown sugar
1/3 cup shortening, softened
2 eggs, beaten
1 cup cooked or canned, (mashed) sweet potatoes
1/3 cup water
1/2 cup chopped nuts
1/2 cup raisins

In a mixing bowl sift together flour, baking powder, soda, salt, and spices. Set aside. In a separate large mixing bowl cream sugars and shortening till fluffy. Beat in eggs, then sweet potatoes, then water. Stir in dry ingredients; fold in nuts and raisins. Pour batter into a well greased 9×5-inch loaf pan. Bake in preheated 350degrees F. oven 50-60 minutes. Bread tests done when knife inserted in center comes out clean.

According to the book that this recipe is from it says that it was Adapted from the Cherokee–typical of breads of Native Americans who lived in what is now the Southeastern United States.