Ingredients

The following ingredients have 10 Servings
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • pinch salt
  • 2 tablespoons cold butter, cut into cubes
  • 1/2 cup chopped pecans, divided
  • 2 cups (8.5 oz) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1 cup sweet potato puree
  • 2 large eggs, at room temperature
  • 1/2 cup packed brown sugar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted and cooled

Instruction

  • Preheat oven to 350 degrees F. Lightly butter an 8-by-4-inch loaf pan; press and 8-inch wide strip of parchment paper into bottom of pan so it lines the bottom and long edges, leaving two overhangs on either side.In a small bowl, whisk together flour, brown sugar, sugar, cinnamon and salt. Divide mixture in half and set one half aside (this will create the cinnamon sugar swirl inside the cake).Add cold butter cubes to the other half of cinnamon sugar mixture. Cut in butter with two knives or a pastry cutter until pieces of butter are no larger than a pea. Add 1/4 cup of pecans and work into mixture with your fingers (reserve remaining pecans) until it clumps together. Refrigerate until ready to use.In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.In another bowl, whisk together sweet potato and eggs until evenly incorporated. Whisk in sugar, maple syrup, and vanilla until smooth.Add sweet potato mixture and melted butter to dry ingredients, and mix until just incorporated and no dry ingredients remain.Spoon about 1/3 of the batter into bottom of prepared loaf pan. Sprinkle with half of cinnamon sugar mixture and half of reserved pecans. Spoon another 1/3 of batter on top, followed by remaining cinnamon sugar and pecans. Spread remaining batter on top, spreading it into a smooth layer. Sprinkle with refrigerated crumb mixture, breaking it up into pea-sized pieces and keeping the bulk of the crumb mixture 1/2-inch from the edge of the pan (it will spread as it bakes).Bake for 55 to 65 minutes or until crumb topping and corners are starting to darken and a toothpick inserted in the deepest part of the bread comes out clean.Place pan on a wire rack to allow bread to cool completely, 1 to 2 hours. Run a thin knife along the short edges (where there is no parchment), and then use the parchment overhang as handles to gently lift the loaf out of the pan. If it is still warm, let it cool completely on a wire rack before slicing and serving.