Sweet Potato Bread with Pecan Streusel
I have a bunch of sweet potatoes left over, so I’ve been trying out more sweet potato recipes. While I’ve enjoyed the sweet potato cupcake roses I’ve made the past few years, I would love to find another sweet potato bread/cake recipe.
On Tracey’s Culinary Adventures, she baked a sweet potato bread recipe into mini bundts. The recipe came from The Sweet Melissa’s Baking Book and can be found on Mermaid Sweets.
The recipe ended up being exactly what I was looking for. The sweet potato cupcakes I made previously are are the dense side. While I enjoy them, sometimes I’m in the mood for something lighter. This quick bread is very moist, and has a fluffier texture. I really enjoyed the bread.
Originally, I thought the bread was too plain on its own so I wanted to do something to it. I decided to add a pecan streusel topping. For some reason, my streusel didn’t stick very well to the bread, so it became very crumbly and kept falling off when I was cutting the bread. So next time I’ll skip the streusel. The bread was super yummy though. I’m going to make this again and maybe next time I’ll make them as mini cakes.
Sweet Potato Bread (adapted from Sweet Melissa’s Baking Book, recipe found on Mermaid Sweets, which I found through Tracey’s Culinary Adventures)
Makes one 7 x 3 loaf
Ingredients
Pecan streusel topping
1/4 cup firmly packed dark brown sugar
1/4 cup unsalted butter, at room temperature, cut into small pieces
1 teaspoon ground cinnamon
1/4 cup chopped pecans
Directions
2. Mix sweet potatoes, sugar and oil in a bowl. Whisk in egg.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Add the flour mixture to the sweet potato mixture and mix with until combined.
Subscribe via RSS
Subscribe via Email
Follow Me on Twitter
Contact Me
Like Me on Facebook
Follow Me on Pinterest
Follow Me on Instagram