Pumpkin-Sweet Potato Bread

Fall’s favorite quick bread gets a makeover. Pumpkin, sweet potato, apple, pineapple, dates, and a sweet Maple-Bourbon glaze make this bread moist, delicious and nutritious!

Pumpkin-Sweet Potato Bread

2014-09-12 18:27:04

Yield: 1 (9x5-inch) loaf

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Ingredients

1. 1 cup all-purpose flour
2. 3⁄4 cup whole-wheat flour
3. 1 teaspoon baking powder
4. 1 teaspoon baking soda
5. 1⁄2 teaspoon kosher salt
6. 2 teaspoons pumpkin pie spice
7. 2 large eggs, lightly beaten
8. 3⁄4 cup firmly packed light brown sugar
9. 1 (8-ounce) can crushed pineapple, drained
10. 1 cup canned pumpkin purée
11. 1 cup loosely packed grated sweet potato
12. 1 apple, grated and squeezed dry
13. 1 tablespoon grated fresh ginger
14. 1⁄4 cup coconut oil, melted
15. 1⁄2 cup chopped sweetened dates
16. Maple-Bourbon Glaze (recipe follows)
17. Garnish: chopped pecans, orange zest

Instructions

1. Preheat oven to 350°. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
2. In a large bowl, whisk together flours, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. In a medium bowl, stir together eggs, brown sugar, pineapple, pumpkin, sweet potato, apple, and ginger until combined.
4. Make a well in center of dry ingredients. Add pumpkin mixture, stirring just until combined. Add melted coconut oil and dates, stirring to combine. Spoon into prepared pan, smoothing top with an offset spatula.
5. Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool completely on a wire rack. Drizzle with Maple-Bourbon Glaze. Garnish with pecans and zest, if desired.

Baking Tip

1. Because it’s packed with moist ingredients like pineapple, sweet potato, and apple, this hearty bread needs to cool completely before slicing. Let it stand overnight, and enjoy a slice for breakfast.

Taste of the South https://tasteofthesouthmagazine.com/