Sweet Potato-Pineapple Breakfast Bread
When you have tons of sweet potatoes, you can’t have enough sweet potato recipes.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
Step: 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.
Step: 3
Bake in the preheated oven until a knife inserted in the center of the bread comes out clean, 55 to 60 minutes.
NUTRITION FACT
Per Serving: 399 calories; protein 6.5g; carbohydrates 68.9g; fat 11.4g; cholesterol 48mg; sodium 310mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.
