Pineapple Sweet Potato Bread Recipe

4.5 3
Pineapple Sweet Potato Bread Recipe
Pineapple Sweet Potato Bread Recipe photo by Taste of Home
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Pineapple Sweet Potato Bread Recipe

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4.5 3
Publisher Photo
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.”
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

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

Nutritional Facts

1 slice: 239 calories, 12g fat (1g saturated fat), 27mg cholesterol, 148mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Pineapple Sweet Potato Bread in Cooking for 2 Winter 2006, p35

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