Sweet Potato Bread with Streusel

This sweet potato bread comes from Cooking Light magazine. It is a riff on the ubiquitous pumpkin breads that are impossible to avoid at this time of year. This streusel topped loaf is pleasant enough, and if you are watching fat and calorie intake you might want to give this recipe a try. There is, however, a problem you should be aware of. The bread will be dry if the flour is not carefully measured. This recipe is definitely one in which you want to use the fluff, spoon and level technique for measuring your dry ingredients. If you scoop flour directly into a measuring cup, you will have a doorstop rather than a sweet bread. The loaf has a lovely texture and the streusel topping, which gives the bread real eye appeal, is also delicious. The bread itself is borderline bland and I think it needs some orange zest or more cinnamon and nutmeg to boost its flavor. I am posting the recipe as it was originally published because the changes I've suggested might not be to your taste. Here's how the bread is made.

Sweet Potato Bread with Streusel

Ingredients:

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

Cooking spray

Directions:

1) Preheat oven to 350 degrees F.

2) 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.

3) Place butter in a small microwave-safe bowl. Microwave at medium 20 seconds or until soft. Stir in pecans and 2 tablespoons sugar. Remove from oven and set aside.

4) Lightly spoon flours into dry measuring cups; level with a knife. Combine both flours with sugar, baking powder, cinnamon, salt and nutmeg in a large bowl and whisk to combine. Add mashed sweet potato, juice, oil, and egg, stirring until well blended.

5) Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Drop pecan mixture by spoonfuls over top of loaf and gently press into batter.

6) Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan and cool completely on a wire rack before serving. Yield: 1 loaf to serve 8 to 12.

One Year Ago Today: Banana and Carrot Muffins

Two Years Ago Today: Coconut Bread

Three Years Ago Today: Pumpkin Cake

content source