Wednesday, December 1, 2010

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

1 cup sweet potato puree
3/4 cup sugar
1/3 cup vegetable oil
1 large egg
1 cup all purpose flour
3/8 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/4 tsp salt

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

1. Preheat oven to 350 degrees F.  Grease a 7 x 3 inch loaf pan.

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.

4. Pour the batter into the loaf pan.
5. To make the topping, combine the sugar, butter, cinnamon and the pecan pieces.  Use a fork and mix until it butter and sugar resembles a coarse meal. You can also rub the mixture between your hands so that the butter mixes thoroughly with the sugar. Sprinkle the topping  evenly over the bread batter.
6. Bake for about 1 hour  or until a toothpick inserted into the center comes out clean.
 

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