Sweet Potato Streusel Quick Bread |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
To make this quick bread even quicker, we used the microwave to cook the potato and soften the butter for the streusel topping. Use an electric knife to get clean slices. A great lunch when paired with chicken salad. 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°.
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.
4. 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.
5. 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.
6. 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.
|
|