Sweet Potato Streusel Loaf
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 12
About this dish
Sweet potato streusel loaf is baked with a batter of sweet potato puree, brown sugar, eggs, and neutral oil under a layer of butter crumble.
Read more
Use 70 ml milk when the 220 g sweet potato puree is thick. If the puree looks unusually wet, measure 60 ml instead so the batter does not become too loose. Make the streusel first by rubbing 35 g cold butter with 40 g flour and 30 g sugar until coarse, pea sized pieces form, then keep it cool while mixing the loaf. Whisk the puree with 120 g brown sugar, 2 eggs, 80 ml neutral oil, and the measured milk until no sugar lumps remain. Sift in 210 g all purpose flour, 7 g baking powder, 2 g ground cinnamon, and 2 g salt, and fold only until no dry pockets remain. Transfer the batter to a parchment lined loaf pan, level the surface, and scatter the streusel evenly without pressing it down. Leave the loaf in the 175°C oven for 48 to 50 minutes. Loosely cover the top with foil if it browns too quickly. The loaf is ready when a skewer inserted into the center shows no wet batter. Rest it in the pan for 10 minutes, move it to a rack, and cool it completely before cutting with a sawing motion.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven to 175°C and line the loaf pan tightly with parchment.
Check the sweet potato puree first. If it looks very wet, measure 60 ml milk instead of 70 ml.
- 2Season
For the streusel, combine 35 g cold butter with 40 g flour and 30 g sugar.
Rub with your fingertips until coarse pea-size crumbs form, then keep it cool so the butter does not melt before baking.
- 3Season
In a large bowl, whisk 220 g sweet potato puree, 120 g brown sugar, 2 eggs, 80 ml neutral oil, and the measured milk.
Mix until the sugar lumps dissolve and the batter looks smooth and glossy.
- 4Season
Sift in 210 g all-purpose flour, 7 g baking powder, 2 g cinnamon, and 2 g salt.
Fold from the bottom with a spatula and stop as soon as no dry pockets remain.
- 5Control
Pour the batter into the pan, level the surface, and scatter the streusel evenly without pressing it down.
Bake at 175°C for 48 to 50 minutes. If the top browns too quickly, cover it loosely with foil.
- 6Step
Test the center with a skewer.
It should come out without wet batter, though moist crumbs are fine. Rest the loaf in the pan for 10 minutes, then cool completely on a rack before slicing with a sawing motion.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Reduce the milk from 70 ml to 60 ml when the sweet potato puree is unusually wet.
- Finish cue
- Mix until the sugar lumps dissolve and the batter looks smooth and glossy.
- Storage and reheating
- Rest the loaf in the pan for 10 minutes, then cool completely on a rack before slicing with a sawing motion.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
75min, 12 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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