Goguma Streusel Loaf Bread (Sweet Potato Streusel Loaf)
Sweet potato puree is whisked into a batter enriched with brown sugar, eggs, and neutral oil, then baked in a loaf pan with a generous layer of butter streusel on top. The puree keeps the crumb remarkably moist and dense, while the streusel bakes into crunchy, crumbly clusters that shatter against the soft interior. Cinnamon reinforces the sweet potato's warmth, and brown sugar deepens the flavor with a faint molasses note. The streusel must be prepared with cold butter rubbed by hand into flour and sugar - the coarse, irregular texture is what creates the satisfying crunch after baking. If the puree is particularly wet, reducing the milk by ten milliliters prevents a batter that is too loose. Should the top brown too quickly during the long bake, a loose tent of foil protects the streusel without trapping steam. The loaf slices most neatly after cooling completely on a rack.
Adjust Servings
Instructions
- 1
Preheat the oven to 175C and line a loaf pan with parchment.
- 2
Rub streusel ingredients (butter, flour, sugar) into coarse crumbs.
- 3
Whisk sweet potato puree, brown sugar, eggs, oil, and milk until smooth.
- 4
Sift in flour, baking powder, cinnamon, and salt, then fold gently.
- 5
Pour batter into the pan, top evenly with streusel, and bake for 48-50 minutes.
- 6
Once fully baked in the center, cool completely on a rack before slicing.
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