Pineapple Sweet Potato Bread Recipe

Pineapple Sweet Potato Bread Recipe photo by Taste of Home

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This blue-ribbon recipe won ‘Best of Show’ at the county fair for Wanda Houston of Houlka, Mississippi. The delectable loaves are tiny and moist, she writes, “and I bake a lot of them for gifts during the holidays.”

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Pineapple Sweet Potato Bread Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 8 Servings

20 45 65

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground mace
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sugar
1/3 cup canola oil
1 egg
2/3 cup grated peeled sweet potato
1/4 cup crushed pineapple
1/2 teaspoon grated orange peel
1/4 cup chopped walnuts

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the sugar, oil and egg; mix in the sweet potato, pineapple and orange peel. Stir into dry ingredients just until moistened. Fold in walnuts.
Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (8 slices).

Nutritional Analysis: 1 slice equals 239 calories, 12 g fat (1 g saturated fat), 27 mg cholesterol, 148 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Pineapple Sweet Potato Bread in Cooking for 2 Winter 2006, p35