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. Serve with the Chicken-Apple Crunch Salad (page 95) for an easy lunch.
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
How to Make It
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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Love this bread - all the flavor of a sweet potato pie, with the texture of a banana bread. The pecan topping crumbles off, so next time I would make it a middle layer, baked into the batter. Baked for exactly 1 hour, which was perfect for the interior, but the outside edges got a little crisp/browned.
It sounds like a few of you are packing the flour, when measuring it. Even light packing will make the bread mix too dense. When measuring flour, use a soup spoon to spoon out the flour into the measuring cup. Do not press/pack it down, at all! Also, use the kind of measuring cup that gives you the precise amount you need, slightly overfill the cup, then take a knife and run it across the top of the cup, to get rid of the excess flour.
Absolutely delicious! I love sweet potato and I love pecans so I was so excited when I found this recipe, couldn't wait to try it. When measuring the flours make sure you pack it lightly, otherwise 2/3 cups orange juice will no be enough liquid.
This was delicious, especially the streusel topping, but the dough seemed very dry,didn't rise very well, and was quite dense. We still ate it all! I followed the recipe exactly and don't know why it didn't rise like the picture.
The topping is fabulous, but most fell off as took it out of the pan, so be sure you press it in well.
Very good. I didn't have any pecans and didn't think almonds would work, so I left off the topping. It was still very good. Only other change - I added 1 T orange zest based on other review. Would definitely be easier to slice w/ electric knife as recommended. Can't wait to make this again!
Be careful not to add too much potato, or it will end up mushy in the middle. I cooked the loaf for and hour and a half and it never did seem to cook all of the way through. Also, be sure to press the topping in really well as it says, or it will just fall off before it even gets to your mouth! I think muffins would be a better choice.
Good for breakfast. I only got 12 slices out of the loaf, which makes it heftier in calories per serving. Next time, will make twice as much topping. Used turbinado sugar in the topping - prettier & more crunch!
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