By Anne Payne

 

Equipment:

Traditional 9×5 loaf pan, aerosal cooking spray for pan, large bowl, potato masher, mixer, foil, cookie sheet, toothpicks to check doneness, wire rack for cooling

 

Ingredients:

1-15 oz can sweet potatoes, drained, & mashed w/masher

2 cups all-purpose flour, divided into 1 cup each

1 cup packed brown sugar

(I use Splenda brown sugar)

1/2 cup milk

2 eggs

1/3 cup vegetable or canola oil

1 Tbsp. baking powder

1 Tbsp. vanilla

3 Tbsp. ground cinnamon

1 Tbsp. ground nutmeg

1/4 tsp. baking soda

1/4 tsp. salt

1- 8 oz can chopped pears, drained, packed in meas. cup (I use individual portions of chopped pears from Kroger)

1- cup finely chopped pecans or walnuts, if desired

Preheat oven to 350 degrees F.

Spray loaf pan (9″x5″) with nonstick cooking spray.

Open & drain can of sweet potatoes, then mash with potato masher.

Combine 1 cup all-purpose flour, brown sugar, milk, eggs, oil, baking powder, vanilla, cinnamon, nutmeg, baking soda, and salt in large bowl with electric mixer at low speed until blended.  Then, beat at high for 2 minutes until smooth.  Next, beat in remaining 1 cup flour at low speed.  Gently, fold in pears and nuts, If using nuts.  Finally, pour batter into prepared pan.

Cover a cookie sheet with foil & set loaf pan on cookie sheet.

Bake 1 hour or until toothpick inserted into center comes out almost clean.  It actually may take a few more minutes, depending upon oven used. Cool full and large loaf completely in pan on wire rack.  After cool, slice and enjoy.

In its original format, this recipe was taken from Quick and Easy Dump Cakes and More by Cathy Mitchell, page 190, listed as Sweet Potato Pineapple Breakfast Bread.  As usual, I altered the ingredients to my liking.  The book was published in 2014 by Publications International, Ltd. at Telebrands Press, Fairfield, New Jersey.  I will never take credit for someone else’s work.