Tuesday, November 30, 2010
Purple Sweet Potato Bread with Pineapple Butter
"The combination of tangy pineapple with spicy sweetness is delicious!"
Ingredients for Bread:
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon nutmeg
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed purple sweet potato
1/2 cup canola oil
1/3 cup water
Ingredients for Pineapple Butter:
1/2 cup butter, softened
1 can (8 ounces) crushed pineapple, well drained
1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potato, oil, and water. Stir into dry ingredients just until moistened.
2. Transfer to a greased 9-inch x 5-inch loaf pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. In a small bowl, combine butter and pineapple. Serve with bread.