Sweet Potato Streusel Quick Bread
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 16
Yields: 1 loaf
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
- Preheat oven to 350°.
- 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.
- Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 6 ingredients (all-purpose flour through nutmeg) in a large bowl, stirring with a whisk. Add mashed sweet potato, juice, oil, and egg, stirring until well blended.
- Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Drop pecan mixture by spoonfuls over top of loaf; gently press into batter.
- Bake at 350° 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; cool completely on wire rack.
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