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Purple Sweet Potato Bread with Pineapple Butter

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Moogie
Updated Jul 15, 2015
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Transform purple sweet potatoes into moist, sweet bread that matches perfectly with creamy pineapple butter. (Also keep both baking soda and baking powder in the ingredients)

Purple Sweet Potato Bread with Pineapple Butter

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Servings 19
  • Ingredients 13
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Ingredients

Ingredients for Bread:

  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup mashed purple sweet potato
  • 1/2 cup canola oil
  • 1/3 cup water

Ingredients for Pineapple Butter:

  • 1/2 cup butter, softened
  • 1 can (8 ounces) crushed pineapple, well drained

Instructions

  • Step 
    1
    In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potato, oil, and water. Stir into dry ingredients just until moistened.
  • Step 
    2
    Transfer to a greased 9-inch x 5-inch loaf pan. Bake at 350° F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • Step 
    3
    In a small bowl, combine butter and pineapple. Serve with bread.

Nutrition

No nutrition information available for this recipe
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