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Pineapple Sweet Potato Bread

 Pineapple Sweet Potato Bread
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.”
8 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 1 cup King Arthur Unbleached 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 Facts: 1 slice equals 239 calories,

2 of 2

Pineapple Sweet Potato Bread (continued)

Nutritional Facts: 12 g fat (1 g saturated fat), 27 mg cholesterol, 148 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.