Sweet Potato Bread with Pineapple Butter

Sweet Potato Bread with Pineapple Butter     This week, I'm going to begin by telling you that I am a failure. It is mid-February, and I have broken all of my New Year's resolutions. I'm going to blame it on my foot. After all, we always want to blame our bad habits on something. I have been dealing with a foot issue for a couple of years. When I started walking in January, as part of my "better me" plan, the pain literally stopped me in my tracks. After finally seeing a doctor it turns out that I need surgery on my right foot. So, one resolution down. To prepare for post-surgery, when I will be unable to cook, clean, or do laundry (woe is me), I started researching and preparing recipes. Along with this testing came tasting until finally two resolutions down, no more to go. The upside of this is I have great new recipes that I can't wait to share with you over the next few weeks. Excellent sweets, fabulous new main dishes and sides. These dishes will definitely find their way into my regular weekday line-up. This sweet potato bread 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 was amazing, but I have mostly had this bread without the butter for a fast, easy breakfast. I'm a big fan of coffee, and this sweet bread is great with a steaming cup!
Sweet Potato Bread with Pineapple Butter
  • 1¾ c. all-purpose flour
  • 1½ c. granulated sugar
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 2 eggs
  • 1 c. mashed sweet potatoes
  • ½ c. canola oil
  • ⅓ c. buttermilk
  1. In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk together and set aside.
  2. 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.
  3. 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.
  4. Cool on a wire rack until completely cool. Store in an airtight container.
  5. Serve with pineapple butter, if desired.

Pineapple Butter
  • ½ c. butter, softened
  • 2 to 3 tbsp. powdered sugar
  • 1 (8-oz.) can crushed pineapple, drained well
  1. Mix al ingredients with an electric mixer . Store in refrigerator.




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4 thoughts on “Sweet Potato Bread with Pineapple Butter

  1. I made this today. I love nuts so I added a few pecans. It was delicious!
    We loved it!!! This will go on my favorites list.

  2. Sweet potato bread is one of my favorite recipes. I usually make them into cupcakes so they’ll keep longer since it’s just the two of us. I love these things!!!

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