Sweet Potato-Streusel Quick Bread Recipe

Name: Sweet Potato-Streusel Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.
7
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.

662

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large sweet potato (about 12 ounces), 2 teaspoons butter, 1/3 cup chopped pecans, 2 tablespoons dark brown sugar, and more.

Yes, Sweet Potato-Streusel Quick Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato-Streusel Quick Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions