Ok, time to start putting up recipes suitable for the upcoming Thanksgiving (in the states) and Christmas season. Seems to me that if we bloggers wait till like a week or 2 before the holidays hit to start posting the fun stuff, you readers (and other bloggers) won’t have time to use any of them because if you’re anything like me, you start perusing cookbooks, web sites and blogs for good holiday recipes in like… ohhhhhhh… July.
I absolutely adore holiday cooking! I mean, I love it! My hips? Not so much. But oh well. I’ll do what I do with other things. I’ll make it, enjoy watching others eat the things I cook and only have a little bit myself. But seriously, I have mentioned before that I love this time of year. Not just because I enjoy cooler weather, which I do, or love the coziness of shorter days and longer nights, which I also do, but because I love the foods. Especially the ones traditionally served from Thanksgiving to New Years Day. Cookies (omg, I make a TON every year. It’s a tradition I started when my 3 oldest were young because I didn’t have the money to buy them gifts but I had food and it has never stopped… mainly because my kids would kill me if I tried to stop.), candies (FUDGE!!), desserts of other kinds (I could happily live on my recipe for Pecan Pie – that is, until I went into a coma from too much sugar and died), Turkey, ham, stuffing (do you call it stuffing or dressing?) and various biscuits, scones, muffins and quick breads.
Lord, I think I just gained five pounds from just writing that paragraph above. Plus, my keyboard is covered in drool, darn it.
Moving on… (hehehe…. I wonder now how many times I’ve used that phrase since I started the blog?), where was I? Oh yeah, quick breads. I have always thought that they were called quick breads not because of the ease of prep, though they ARE easy, but because of how quickly they get eaten . I swear, if I want any when I make them, especially this one, I have to hide a slice… or twelve.
I love sweet potato casserole. Yes, I even love the kind covered in 14,000 mini marshmallows; the one responsible for the 33 million cavities gotten by children during the holidays. I could eat it until it is coming out of my ears. So when I saw a recipe years ago on food.com for Sweet Potato bread, I had to try it. And it was good. Really really good. But it needed something. If only because I am genetically incapable of leaving a recipe alone. So I played with it. A lot. Until it really no longer resembles the original recipe. I”M SORRY! I’M A HORRIBLE PERSON WHO CHANGES RECIPES!! I NEED REHAB!!!
Ahem. Moving on. This has become a sweet potato casserole pineapple bread. I always put pineapples in my sweet potato casserole and decided to try it in the bread. it worked quite well. It adds a nice subtle tartness that goes oh so well with the dense sweetness of the bread. So give this a try. It is fairly quickly made (though a bit more involved than your normal quick bread) and it’s delicious. Sweet, moist, a fairly dense bread yet still light, with a nice crispy crust.
Sweet Potato Casserole Bread With Pineapple
- 29 ounce can sweet potatoes, well drained
- 1/2 cup dark brown sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 2 cups sugar
- 1 cup vegetable or canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup well drained crushed pineapple
- 3 cups flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 2 teaspoons cinnamon (optional. Sorry bout that Ann. Don’t know how I forgot it in the ingredients at first.)
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Preheat oven to 325 degrees. Grease and flour 2 loaf pans.
- In a medium heavy bottomed saucepan, combine the sweet potatoes, brown sugar, heavy cream and butter. Cook over low heat, stirring frequently, until the butter is melted. Use a potato masher to mash the sweet potatoes well, then continue cooking over low heat until the mixture is thickened and the cream has evaporated, about ten minutes. Set aside and let cool.
- As that cools, in a large bowl, combine the eggs, sugar, oil, pineapple and extracts. Beat well. When cooled, add in the sweet potato mixture and beat well.
- In another bowl, mix together the flour, baking soda, baking powder and spices.
- Combine this with the wet ingredients. Mix JUST until combined. never over mix quick bread or muffin batters. You’ll end up with tough tunnely (yes that too is now a word cause I said so) bread.
- Bake at 325 until a toothpick inserted in the center comes out clean; about 70 to 80 minutes.
- Let cool in pan on wire rack for five minutes then turn out onto the rack to finish cooling.