Sweet Potato Pecan Crunch Bread

The holiday season is seriously right around the corner and that means fall baking, fall flavors and more fall baking!! Quick breads are a favorite in our home for breakfast and who doesn’t love sweet potatoes…combine those two together, top it with a an amazing Pecan Crunch and you have a golden recipe that is sure to please the whole family!

Sweet Potato Pecan Crunch Bread
Recipe Type: Breakfast, Snack, Holiday Cooking
Prep time: 
Cook time: 
Total time: 
Dry Ingredients
  • 2 cups (256g) KFF Flour Blend (See Note or you can use flour of choice)
  • 2 ¼ tsp Baking Powder (Preferably Gluten & Aluminum Free/Low Sodium)
  • ½ tsp Baking Soda
  • ¼ tsp Sea Salt
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp All Spice
  • 4tbs (26g) Golden Flax Seed Meal
Wet Ingredients
  • ½ cup (113g) Greek Yogurt (Fage is my preference)
  • 1 cup (225g) Sweet Potato (Mashed)
  • 1 Large Egg
  • 50g Egg White (Equivalent to One Whole Large Egg)
  • 1tbs Vanilla Extract (I use Simply Organic)
  • ⅓ cup (80g) Coconut Sugar (Can use sweetener of choice)
  • ¼ cup (63g) Apple Sauce (No Sugar Added)
Pecan Crunch Streusel
  • 1 tbs (16g) Apple Sauce (No Sugar Added)
  • ½ tsp Cinnamon
  • ¼ cup (28g) Pecans
  • 1 tbs Coconut Sugar
What you need
  • Two Large Bowls or Mixer and Larger Bowl
  • One Small Bowl
  • Kitchen Mallet
  • Small Sandwich Bag
  • Measuring Spoons
  • Whisk
  • Loaf Pan (Parchment paper for easy removal)
  • Cooking Spray/Oil
  • Scale
  • Seran Wrap
  • Knife
  • KFF Baking Flour Blend (Makes 3 Cups): 128g Brown Rice Flour, 128g Oat Flour, 43g Tapioca Flour, 85g Potato Starch.
  • Remember, allow bread to cool for 10-15 minutes before cutting. Cut in to 12-14 thick slices, based on your preference. Bread can be cut as stated above, but ABSOLUTE best results are after allowing to cool in refrigerator overnight or on the counter, slicing in the morning, and toasting or heating in microwave (Just a suggestion, but not necessary-I usually don’t wait :-).
  • Bread crust may be slightly harder to the touch, this is normal. After cooling and wrapping with seran wrap, the crust will moisten yielding a perfect loaf. It is always better the next day!!
  • I use loaf pans smaller than 9x5, this yields a loaf with a higher rise.
  1. Preheat oven to 350 degrees. Lightly spray Loaf Pan and set aside.
  2. Combine all Dry Ingredients in large bowl, set aside.
  3. Combine all Wet Ingredient in bowl, set aside.
  4. Make tunnel in center of Dry Ingredient. Slowly pour Wet Ingredients and combine gently. Do not over stir or beat.
  5. Pour batter in Loaf Pan and smooth out.
  6. Place Pecans in sandwich bag, use mallet to break down Pecans to a combination of coarsely chopped and fine mixture. Place Pecans in small bowl, add remaining Streusel ingredients and combine. Evenly distribute streusel over bread loaf.
  7. Place in oven and bake for 60 mins. **All ovens are not created equal, be sure to watch your bread once it reaches the 40-45 minute mark.
  8. Remove loaf from oven; allow to cool in Loaf Pan for 5mins.
  9. Remove from Loaf Pan and place on Wire Rack (or plate) to cool.
  10. Allow to cool for 15-20 minutes before cutting. Cut desired 12-14 slices.
  11. To store, tightly wrap in Seran Wrap. Keep in refrigerator until ready to use or place in a container with a lid.
  12. Enjoy!!!
Remember, you can always adjust recipe to smaller or larger portions to meet your needs and goals.
Be Healthy, Be Strong, Nourish your Body and Live Fit!!


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