Sweet Potato Bread with Pecan Streusel

close-up photo of sliced Sweet Potato Bread

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.

photo of Sweet Potato Bread in a loaf pan

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.

photo of slices of Sweet Potato Bread on a plate

The recipe ended up being exactly what I was looking for. The sweet potato cupcakes I made previously 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.

photo of sliced sweet potato 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

Sweet Potato Bread

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 1 (7x3-inch) loaf
Light and fluffy sweet potato bread topped with a sweet pecan streusel.

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 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp 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 tsp ground cinnamon
  • 1/4 cup chopped pecans

Directions:

  1. Preheat oven to 350°F. Grease a 7 x3-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.

Notes:

Recipe adapted from Sweet Melissa's Baking Book, recipe found on Mermaid Sweets, which I found through Tracey's Culinary Adventures

All images and content are © Kirbie's Cravings.

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