Crumble Top Sweet Potato Bread

Crumble Top Sweet Potato Bread

Miz Helen's Kitchen

Makes 2 loaves

Ingredients

Crumble Topping

4 tablespoons butter, ice cold and cubed small

4 tablespoons all purpose flour

1/2 cup packed light brown sugar

1/2 cup oats

1/2 cup chopped pecans

Bread

4 cups fresh sweet potato puree

1 (29 ounce) can sweet potatoes in syrup, drained and mashed

1/2 cup light brown sugar

1/2 cup granulated sugar

2/3 cup orange juice with pulp

1 cup half and half

2 eggs beaten

8 tablespoons butter, melted and cooled

4 cups self rising flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon all-spice

1 cup pecans, chopped

Directions

Crumble Topping

In a medium size mixing bowl, crumble the butter into the flour, add the brown sugar, oats and pecans. Set aside in the refrigerator until ready to use on the bread.

The Bread Batter

The Sweet Potatoes

Boil Method

For the fresh sweet potato puree, peel the 3 or 4 large sweet potatoes and chop in large chunks. Place in a stew pot and cover with water and 1 teaspoon salt. Boil until just done and fork tender. Drain the water from the pot and mash the potatoes.

Roasting Method

Place 3 or 4 large sweet potatoes on a large baking sheet. Roast in a 425 degree oven for 45 minutes or until they are fork tender. Remove the skin and mash the potatoes.

The Batter Mix

In a large mixing bowl, mix together the mashed sweet potatoes, brown sugar, granulated sugar, orange juice, half and half, eggs, and cooled melted butter.

In another mixing bowl sift in the flour, baking soda, cinnamon and grated nutmeg into a bowl, add the nuts and stir well.

Add the dry mix to the wet mix and mix completely until completely blended well.

Spray 2- 9 X 5 inch loaf pans with a baking spray.

Spoon the batter into the 2 loaf pans, then sprinkle the crumble topping over the top of the loaves, dividing the topping equally.

Bake at 325 degrees for 50 to 60 minutes or until a toothpick test will come clean from the center.

Cool the bread in the pan on the cooling rack for 10 minutes.

Carefully taking care with the topping, turn the bread out on the cooling rack and let cool completely before slicing.

Tips

This bread freezes really well for up to 3 months.