Sweet Potato Bread
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
Instructions
- Preheat oven to 350°F. Grease a 7 x3-inch loaf pan.
- Mix sweet potatoes, sugar and oil in a bowl. Whisk in egg.
- 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.
- Pour the batter into the loaf pan.
- 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.
- 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
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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