Sweet Potato Streusel Quick Bread

Do you know potato makes excellent replacer for eggs if you are planning to make eggless or vegan bakes. I have tried couple of vegan and eggless bakes with potato obviously sweet potato also makes some excellent bakes. Sweet potatoes are easily available in markets now and i love to grab some kgs of sweet potatoes to cook with, after some chips and a simple curry finally i finished some cooked sweet potatoes for making this quick bread.Since i picked Quick breads for this month's Home Baker's Challenge, a monthly baking event and i suggested some quick breads.

I baked this bread during my xmas holidays and enjoyed thoroughly this fantastic super moist bread for my breakfast. This quick bread makes a fabulous filling bread and am sure kids will definitely enjoy thoroughly. However i picked this recipe from here, eventhough this bread went for pecans, i simply went with almond flakes for the streusel toppings.As you all know am running my second week of blogging marathon with Kid's delight - Holiday special, this bread goes for this week's theme. This streusel bread brings very well the holiday mood on every bite.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.

1cup Sweet potato (cooked and mashed well)
50grms Butter (room temperature)
1/3cup Almond flakes
2tbsp Sugar
2cups All-purpose flour
2nos Egg
3/4cup Sugar
2 tsp Baking powder
1tsp Cinnamon powder
3/4tsp Salt
1/4tsp Nutmeg powder
2/3cup Orange juice (freshly squeezed)
3tsp Oil

To make the streusel topping, place the butter in a microwave-safe dish and microwave for 20 seconds.  Stir in the almond flakes and sugar, set aside.

Sieve the flour in a bowl with the baking powder, cinnamon, salt, and nutmeg.

Beat the eggs well with sugar.

Add the mashed sweet potato, orange juice, canola oil and stir until well blended.

Preheat the oven to 350 F, grease a loaf pan and keep aside.

Spoon the batter to the greased loaf pan.  Drop the almond mixture by spoon over the top of the loaf.

Press well the batter with the back of a spoon,make sure to press firmly, or you risk losing the almond mixture when you slice the bread after baking.

Bake at 350 degrees for 40-45minutes or until a wooden pick inserted in the center should come out clean.

Cool the loaf for 5 minutes in the pan.

Remove from the pan and cool completely on a wire rack.

1verre de patate douce ( cuit et )
50grms beurre ( température ambiante )
1/3 verre amandes effilées
2 c à soupe de sucre
2verres de farine de blé
2 Oeufs
3/4tasse de Sucre
2c à café de Levure chimique
1c à café de Poudre de cannelle
3/4 c à café Sel
1/4c à café Poudre de muscade
2/3 verre de jus d'orange ( fraîchement pressé )
3 cuillerées à café d'huile

Pour faire la garniture streusel , placez le beurre dans un plat au micro-ondes et cuire pendant 20 secondes . Incorporer les amandes effilées et le sucre, mélanger et laisser à cote.

Tamisez la farine avec la levure chimique, la cannelle, le sel et la muscade .

Battre les oeufs avec le sucre.

Ajouter la purée de patate douce , jus d'orange, huile et bien mélanger .

Préchauffer le four à 350 F/ 180 C , graisser un moule à pain et garder à côté .

Verser la pâte dans le moule. Déposez le mélange d'amandes à la cuillère sur le dessus de la pâte. .

Appuyez bien la pâte avec le dos d'une cuillère , assurez-vous d' appuyer fermement , ou vous risquez de perdre le mélange de amandes lorsque vous découpez le pain après la cuisson .

Cuire au four à 180 C pendant 40-45 minutes,insérez un cure-dent pour vérifier la cuisson .

Refroidir le pain pendant 5 minutes sur une grille.

Dégustez.