Sweet Potato-Pineapple Breakfast Bread recipe

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Ingredients

cooking spray
2 cups all-purpose flour, divided
1 (15 ounce) can mashed sweet potatoes
1 cup packed light brown sugar
½ cup whole milk
⅓ cup vegetable oil
2 large eggs
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon grated orange zest
¼ teaspoon salt
¼ teaspoon baking soda
1 (8 ounce) can pineapple tidbits, drained

Nutrition Info

398.6 calories
carbohydrate: 68.9 g
cholesterol: 48 mg
fat: 11.4 g
fiber: 2.2 g
protein: 6.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 310 mg
sugar: 34.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.

  2. Beat 1 cup flour, sweet potatoes, brown sugar, milk, vegetable oil, eggs, baking powder, cinnamon, orange zest, salt, and baking soda together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Stir remaining 1 cup flour into batter, fold in pineapple. Pour batter into prepared loaf pan.

  3. Bake in the preheated oven until a knife inserted in the center of the bread comes out clean, 55 to 60 minutes.

Recipe Yield

8 servings

Recipe Note

When you have tons of sweet potatoes, you can't have enough sweet potato recipes.

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