Sweet Potato-Pineapple Breakfast Bread

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 2 large eggs 
• 2 cups flour all-purpose divided
• 1 teaspoon ground cinnamon 
• 1 cup brown sugar light packed
• 1 teaspoon orange zest grated
• 8 ounce dole pineapple tidbits drained canned
• 0.3 teaspoon salt 
• 15 ounce sweet potatoes mashed canned
• 0.3 cup vegetable oil 
• 0.5 cup milk whole

Equipment

• bowl
• oven
• knife
• loaf pan
• hand mixer

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. Beat 1 cup flour, sweet potatoes, brown sugar, milk, vegetable oil, eggs, baking powder, cinnamon, orange zest, salt, and baking soda together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Stir remaining 1 cup flour into batter; fold in pineapple.
3. Pour batter into prepared loaf pan.
4. Bake in the preheated oven until a knife inserted in the center of the bread comes out clean, 55 to 60 minutes.