Sweet Potato Bread & Pineapple Butter is a perfect addition to any potluck or brunch!
This is definitely the time to be digging out the sweet potato recipes! Just about every store has them this week on sale in preparation for Thanksgiving. This recipe is a good spin on pumpkin bread, and the pineapple butter gives it a special sweetness.
Sweet Potato Bread & Pineapple Butter Recipe:
The butter would be great used throughout the week on English muffins (on sale at Publix) or bagels. The pineapple is also on sale at Publix B1G1. I hope you enjoy this as much as I do! Slice a piece and enjoy it as a snack or for breakfast. We love this stuff.
Sweet Potato Bread & Pineapple Butter Ingredients:
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed sweet potato
1/2 cup vegetable oil
1/3 cup water
Butter:
1 stick butter (softened)
1- 8 oz. can crushed pineapple, well drained
How To Make Sweet Potato Bread & Pineapple Butter:
1. Preheat the oven to 350.
2. In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.
3. Transfer to 2 disposable 8″ X 3.75″ loaf pans. Bake for 45 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes in the pan before flipping onto a wire rack to cool completely.
4. In a small bowl, combine butter and pineapple. Serve with bread.
(adapted from Taste of Home, Feb/March 2009)
Sweet Potato Bread & Pineapple Butter
Ingredients
Sweet Potato Bread
- 1-3/4 cups all-purpose flour
- 1-1/2 cups sugar
- 1-1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup mashed sweet potato
- 1/2 cup vegetable oil
- 1/3 cup water
Pineapple Butter:
- 1 stick butter (softened)
- 1- 8 oz. can crushed pineapple, well drained
Instructions
- Preheat the oven to 350.
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.
- Transfer to 2 disposable 8" X 3.75" loaf pans. Bake for 45 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes in the pan before flipping onto a wire rack to cool completely.
- In a small bowl, combine butter and pineapple. Serve with bread.
What did you think of our Sweet Potato Bread & Pineapple Butter? If you made this recipe for your family, we would love to hear your thoughts? Did you change it up a bit? Share your recipes with us and we may feature them here on the blog or our Facebook page! We are always looking for new recipes to try, so please don’t be shy!