Sweet Potato Bread with Pineapple Butter

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.