Sweet Potato Bread with Pecan Streusel

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Sweet potatoes, squash, and pumpkin.  If those ingredients do not scream fall, I do not know what does, and I do not want to.  The colors of the leaves changing from green to yellows, oranges, and reds are what this season is all about.  Tis’ the same with natures produce.

It’s no secret that I adore cooking and baking with these ingredients during this time of year.  The sweetness and grounding properties of these yummies are what I am all about in the fall, so I am giving it almost one last hoo-rah (is that a word people spell out?).  Thanksgiving is tomorrow guys, and if you are the foodies I think you are, I think you have a good idea on what’s going to be on the menu.  Or at least know what you want to bring.  Or, maybe you don’t.  Trust me, no judgement.

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This sweet potato bread is good for maybe a nice breakfast or brunch on Thanksgiving.  Or even good for anytime during the fall season.  Tea time?   The actual bread is subtle and not too sweet.  Dense almost like pound cake, but sweet enough just to have as a snack.  But that streusel… Oh my…. All I can say, is be nice and share.  You know what I mean!  For all those who like to pick at the crusts of a baked mac-n-cheese, or the guilty ones who pick out all the cookie dough in cookie-dough ice cream (this one tends to be a little severe).  Please. Contain. Yourself.  It’s delicious!

IMG_3472Sweet Potato Bread with Pecan Streusel

Bread

  • 2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup sweet potato (heaping)
  • 1 large egg
  • 3/4 cup milk
  • 1/3 to 1/2 cup brown sugar*
  • 1/4 cup coconut oil (then melted)
  • 2 tsp vanilla extract

Streusel

  • 3 tbs whole wheat pastry flour
  • 1/4 cup brown sugar +
  • 1/2 tsp cinnamon
  • 3 tbs butter, cubed
  • 1/2 cup pecan, roughly chopped/halved

Preheat oven to 350.  Grease loaf pan with coconut oil or butter.

In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.  In another larger bowl, whisk together the sweet potato, egg, milk, sugar, coconut oil, and vanilla extract.  To combine, fold the dry ingredients to the wet.   Do not over mix!  Clumps are ok.  Place Batter in loaf pan.

For the streusel:  Combine the flour, sugar, and cinnamon in a small bowl.  Add butter and combine with a fork, eventually working with your fingers.  You want all the flour mixture combined with the butter, but still very clumpy.  Then mix in the pecans.  Evenly distribute on top of loaf.

Place in the oven for about 55 minutes.

IMG_3465Please enjoy with a slab of butter, pumpkin butter, fig butter, or nada!

*I left the amount of brown sugar to your discretion.  I personally, knew this wasn’t going to be a sweet bread, which is why I added the streusel.  But if you are feeling you want that dessert-y feel, feel free to add more!

Oh, Happy Thanksgiving!!!

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