Sweet Potato Streusel Loaf
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 12
About this dish
Cold, pea-size butter crumbs scattered over a moist sweet potato batter give this loaf its crunchy top.
Read more
Keep the streusel chilled and sprinkle it on without pressing, so the clumps survive baking. The loaf bakes for 48-50 minutes and the top color runs ahead of the center, so a skewer that comes out free of wet batter is the better signal.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Danhobak Cream Cheese Swirl Muffin (Kabocha Cream Cheese Swirl Muffin)
all-purpose flour, brown sugar
Perilla Honey Muffins
all-purpose flour, brown sugar
Maple Pecan Pound Cake
all-purpose flour, brown sugar