Wake up to the delightful fusion of sweet potato and pineapple in this moist and flavorful breakfast bread. A tropical twist on a classic favorite, perfect for a cozy morning treat or a delightful afternoon snack.

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. (5 minutes)

02

Step

In a large mixing bowl, combine 1 cup of flour, sweet potatoes, brown sugar, milk, vegetable oil, eggs, baking powder, cinnamon, orange zest, salt, and baking soda. Use an electric mixer to beat until the batter is smooth. (2 minutes)

03

Step

Gently stir in the remaining 1 cup of flour until just combined. Fold in the drained pineapple tidbits. (3 minutes)

04

Step

Pour the batter into the prepared loaf pan, spreading evenly. (1 minute)

05

Step

Bake in the preheated oven until a knife inserted into the center comes out clean. (55-60 minutes)

06

Step

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For an extra layer of flavor, consider adding 1/2 cup of chopped pecans or walnuts to the batter.
If you don't have orange zest on hand, a teaspoon of orange extract will also work well.
To ensure the bread is fully cooked, check the internal temperature with a food thermometer. It should reach 200-205°F (93-96°C).
Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
For a richer flavor, use melted butter instead of vegetable oil.

Agnes Cruickshank

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