Category: Breads

I am a planner by nature. After all, failing to plan is planning to fail, right? However, regardless of all the planning in the world, sometimes plans change. Life still happens, and things sometimes work out differently than you thought.

For about two years now, my plans have gone wonky. Without going into too many details, I have been trying to get through the days, much less worry about planning for the future, until recently.

We do not survive without bumps and bruises; I’ve had my share. I’ve kept most of the “stuff” out of my articles and off my blog. Life has been challenging, but I have learned that I can be more than a planner. I can be resilient, which I may be most proud of.

Life has started to feel normal again, though. I’m feeling more like myself. I laugh more, smile more, and plan more! And the cooler weather and Hobby Lobby being fully decorated for Christmas have me in holiday overdrive for the first time in a while.

I do not buy that many gifts these days, but with the help of Prime Day, I have almost finished my Christmas shopping. I even made two sweet potato casseroles and have them in the freezer for holiday meals. This sweet potato bread is something I plan to make ahead of time, too.

This bread makes a great treat to give neighbors and friends. It is moist and sweet with the perfect amount of warm cinnamon and nutmeg. It’s even better a day or so after you bake it. The butter is the ideal spread for this bread, with bits of sweet pineapple. It is an excellent breakfast or afternoon pick-me-up with a coffee or hot tea!

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5 from 1 vote

Sweet Potato Bread with Pineapple Butter

Course Breads

Author Amye Melton

Ingredients

Sweet Potato Bread

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup mashed sweet potatoes
• 1/2 cup canola oil
• 1/3 cup buttermilk

Pineapple Butter

• 1/2 cup butter softened
• 2 to 3 tablespoons powdered sugar
• 1 (8-oz.) can crushed pineapple drained well

Instructions

Sweet Potato Bread

• In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk together and set aside.
• With an electric mixer beat sugar and canola oil until well blended. Add eggs, one at a time, beating well after each addition. Add the sweet potatoes and buttermilk and mix until incorporated. Slowly add the dry ingredients and mix by hand just until blended.
• Pour batter into a greased loaf pan and bake at 350°F for 50 to 60 minutes or until when tested with a toothpick the toothpick comes out clean.
• Cool on a wire rack until completely cool. Store in an airtight container.
• Serve with pineapple butter, if desired.

Pineapple Butter

• Add butter, powdered sugar and pineapple to a bowl. Whip together using a hand mixer until combined. Store in refrigerator.

As far as I know, my mother cooked breakfast and dinner daily when my brother and I lived at home. There was no running through a drive-thru or ordering pizza delivery back then. Mama was a fantastic cook. Unfortunately for us, after my Dad passed and Mama lived by herself, she hung her apron up for the most part.

I have heard that the first holidays and special occasions without our loved ones are the hardest. But, as for me, it has been different. This year will be my second Mother’s Day without Mama, and so far, I miss her way more than last year. In fact, I even miss my Dad, who has been gone for 19 years, more this year than ever before.

My mom and I shared a few things that were just ours. My Dad and brother were not a part of them. One was Bing cherries; we loved them. Another was a seven-layer salad; hers were always the best, unlike any other I have ever had. We also loved bran muffins with cream cheese and apple butter. They were simple muffins made using a mix, but I remember us talking and sharing that delicious treat around the kitchen table many times.

That’s just another reminder that time spent together matters most, not the money spent or how fancy we make things. And it’s something I have always known, but God has made it clear to me in the past 7 months that I need to always remember this fundamental fact.

In honor of my Mama, I wanted to share my favorite bran muffin recipe with you for Mother’s Day. I have been making these muffins for a few years, and they are amazing. Plumping the fruit helps in making these muffins moist and delicious!
Living in a rural area, I often order natural bran from Amazon. However, larger grocery chains may stock it. If not, whole or organic food stores typically carry natural bran.

You do not know what you’re missing if you have not tried a warm bran muffin with a bit of cream cheese slathered on it, dipped in delicious apple butter.  

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Bran Muffins

Course Breads

Author Amye Melton

Ingredients

• 2 1/2 cups plus 2 tbsp. all-purpose flour
• 1 tablespoons baking powder
• 4 1/2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 1 1/4 cups firmly pack light brown sugar
• 2 tablespoons honey
• 1/4 cup molasses
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon maple extract
• 3 large eggs beaten
• 2 cups buttermilk
• 1 cup wheat germ
• 1 cup natural bran (not the cereal)
• 1/2 cup dates plumped and dried, coarsely chopped
• 1 cup raisins plumped and dried
• extra wheat germ for finishing

Instructions

• First cover dates and raisins with very hot water and let stand for 5 to 10 minutes. Drain well and pat dry with paper towels.
• In a medium bowl, blend flour, baking powder, baking soda, cinnamon and salt with a whisk.
• In a mixer bowl, whisk together oil, brown sugar, honey, molasses, maple syrup and extracts. Then whisk in beaten eggs. Stir in buttermilk, wheat germ and bran. Allow batter to rest 10 minutes.
• Stir dry ingredients mixture into wet mixture and whisk to partially blend. Using a rubber spatula, stir in dates and raisins. Blend batter well, scraping sides and bottom of bowl. Cover batter with plastic wrap and refrigerate overnight or at least 1 hour before baking.
• When you are ready to bake, preheat oven to 400°F. Arrange oven rack to middle position. Line two 12-cup muffin pans with paper liners and place on a parchment paper lined baking sheet.
• Using a large scoop, scoop a generous amount of batter into prepared muffin pans. Fill any empty muffin cups halfway with water. Sprinkle top of unbaked muffins with a dusting of wheat germ. Bake 20 minutes, then reduce oven temperature to 375°F and bake until done, about another 10 to 12 minutes. Cool 5 minutes in pan, remove to cooling racks.