Recipe Finder: Pineapple Sweet Potato Bread

November 08, 2010|By Julie Rothman, Special to The Baltimore Sun

Iva Thorpe from Headland, Ala., was looking for a recipe for a sweet potato cake or bread that had crushed pineapple and nuts in it. I did not receive any responses from readers to Thorpe's query, but I thought a sweet potato bread sounded perfect for this time of year and was worth doing a little research. I found several quick bread recipes on the Web and decided to test one from the Ontario sweet-potato growers' website, http://www.ontariosweetpotato.com.

The recipe comes from Bob and Juli Proracki, the owners of Round Plains Plantation, growers of sweet potatoes near Waterford, Ontario. They developed this recipe using the sweet potatoes from their farm and sold the bread, along with their sweet potatoes, at farmers' markets throughout southern Ontario. This quick and easy recipe yields two moist and tasty loaves. We gobbled up the first loaf and I decided to freeze the second one for Thanksgiving.

Requests

David Stypmann now of New York City , is looking for the recipe for Lady Baltimore cake. He said that cake used to be made and sold in the bakery of the old Hutzler's Department Store where he worked some 40 years ago.

If you are looking for a recipe or can answer can answer a request for a hard-to-find recipe write, Julie Rothman, Recipe finder, The Sun, 501 N. Calvert Street, Baltimore 21278 or e-mail recipefinder@baltsun.com. If you send more than one recipe, please put each on a separate piece of paper with your name, address, and daytime phone number. Important: Names must accompany recipes in order for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter may be edited for clarity.

Pineapple Sweet Potato Bread

Makes: 2 loaves

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 eggs

2 cups shredded sweet potatoes

1 cup canola oil

1 (8-ounce) can crushed pineapple, drained

1 cup pecans, chopped

2 teaspoons vanilla

1 teaspoon grated orange peel

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. In a small bowl, beat eggs and add grated sweet potatoes, oil, pineapple, orange zest and nuts. Stir wet ingredients into dry ingredients just until moistened. DO NOT OVERMIX. Spoon into two greased and floured 9-by-5-by-3-inch loaf pans. Bake in a preheated 350-degree oven for 65-75 minutes or until toothpick inserted in loaf comes out clean. Cool 10 minutes; move to wire rack to cool.

Nutrition information

Per serving: 261 calories, 13 grams fat, 1 gram saturated fat, 3 grams protein, 33 grams carbohydrates, 1 gram fiber, 26 milligrams cholesterol, 111 milligrams sodium.

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