Sweet Potato Pineapple Breakfast Bread Recipes

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GRANNY'S SWEET POTATO BREAD



Granny's Sweet Potato Bread image

One of my favorite recipes made by my grandmother and handed down to me. My Granny made this bread as a sweet treat, but it was great for breakfast.

Provided by Jessica Shelton

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h25m

Yield 12

Number Of Ingredients 13

1 sweet potato
1 ¼ cups white sugar
½ cup canola oil
2 eggs
1 ⅔ cups sifted self-rising flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup water
½ cup chopped pecans
cooking spray
1 cup brown sugar
1 teaspoon butter
½ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
  • Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
  • Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
  • Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
  • Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  • Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
  • Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.

Nutrition Facts : Calories 396.3 calories, Carbohydrate 58 g, Cholesterol 31.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 252.9 mg, Sugar 40.1 g

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