Sweet Potato Pineapple Quick Bread
A fruity quick bread made with sweet potatoes and pineapple. Recipe is for 2 loaves.
Ingredients
- 3 Cups All-purpose flour
- ¾ Cup Brown Sugar
- 2 tsp. Baking Soda
- 1 tsp. Baking powder
- 1 tsp. Table salt
- 2 tsp. Ground cinnamon
- 1 tsp. Nutmeg
- 2 Eggs lightly beaten
- 1 ½ Cups Sweet potato cooked and mashed
- 1 ½ Cups Crushed pineapple drained
- ½ Cup Unsweetened applesauce
- 1 Cup Coarsly chopped pecans (optional)
- 2 Tbs. Salted Butter to oil baking pans
Instructions
- Preheat oven to 325℉
- Lightly grease two 9x5 bread pans with butter.
- Whisk together in a large bowl: flour, sugar, baking powder, baking soda, salt, and spices.
- In a separate bowl, combine: beaten eggs, applesauce, pineapple, and sweet potato.
- Gently mix wet ingredients into dry until no flour is showing. Do not overmix.
- Fold in nuts.
- Pour dough evenly into the two bread pans.
- Bake at 325° For 60 to 70 minutes.
- When toothpick comes clean out of center of the bread, remove from oven. Tip bread out of bread pans and allow to cool completely on a wire rack.
Notes
Note that oven temperatures may vary. Watch your bread closesly near the end of baking time and use the "toothpick test" to ensure the center is baked through.
This bread is mildly sweet and dense. Serve warmed with butter on top if desired.
Options:
- Switch out the pineapple for 1/2 cup golden raisins that have been soaked in 1/2 cup of fruit juice for an hour or so.
- Use dried sweetened cranberries and chopped walnuts instead of pineapple and pecans to create a winter season flavor.
- If you omit applesauce, add an equivalent amount of baking oil such as vegetable or canola oil instead. Using oil will give the bread a browner top and produce a slightly lighter textured bread.