Don’t those chunks of sweet potato look pretty? This was one of my Daring Bakers items for our hidden veggie challenge. And really, until you sliced it you wouldn’t have known that it had chunks of sweet potato throughout the bread.
It was really very tasty, yet mild at the same time. The streusel topping gave it a bit of sweet and a bit of crunch otherwise it wasn’t over the top. I have made more flavorful breads, but this was nice. Another plus was that it lasted for a few days without drying out and losing its flavor. Overall, I believe this will be made again in our household. Enjoy!
Sweet Potato Streusel Quick Bread
Source: My Recipes
1 large sweet potato (about 12 ounces)
2 teaspoons butter
1/3 cup chopped pecans
2 tablespoons dark brown sugar
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup packed dark brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
2/3 cup fresh orange juice
3 tablespoons vegetable oil
1 large egg, lightly beaten
Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.
Pierce potato with a fork; place on a paper towel in microwave oven. Microwave at high 7 minutes, turning after 4 minutes. Wrap potato in paper towel; let stand 5 minutes. Peel potato; mash to measure 1 cup.
Place butter in a small microwave safe bowl. Microwave at medium 20 seconds or until soft. Stir in pecans and 2 tablespoons sugar.
Measure level cups of flour. Combine all-purpose flour, whole wheat flour, dark brown sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl, stirring with a whisk. Add mashed sweet potato, juice, oil, and egg, stirring until well blended.
Pour batter into loaf pan. Drop pecan mixture over top of loaf; gently press into batter.
Bake for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan and cool completely on wire rack.
Makes one loaf