Skip to Content
Menu

Purple Sweet Potato Bread with Pineapple Butter

  • Save Recipe
  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 19
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
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)
by: Moogie
Updated Jul 15, 2015
  • Save
  • Share
  • Keep Screen On

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

Steps

  • 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.
  • 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.
  • 3
    In a small bowl, combine butter and pineapple. Serve with bread.

Nutrition Information

No nutrition information available for this recipe
© 2023 ®/TM General Mills All Rights Reserved