Sweet Potato-Streusel Quick Bread

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 teaspoons butter 
• 0.8 cup t brown sugar dark packed
• 2 tablespoons t brown sugar dark
• 1 large eggs lightly beaten
• 1.5 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon nutmeg 
• 0.7 cup orange juice fresh
• 0.3 cup pecans chopped
• 0.8 teaspoon salt 
• 12 ounces sweet potatoes and into 
• 3 tablespoons vegetable oil 
• 0.5 cup flour whole wheat

Equipment

• bowl
• frying pan
• paper towels
• oven
• knife
• whisk
• wire rack
• loaf pan
• microwave
• measuring cup

Directions

1. Preheat oven to 35
2. Pierce potato with a fork; place on a paper towel in microwave oven. Microwave at high 7 minutes, turning after 4 minutes. Wrap potato in paper towel; let stand 5 minutes. Peel potato; mash to measure 1 cup.
3. Place butter in a small microwave-safe bowl. Microwave at medium 20 seconds or until soft. Stir in pecans and 2 tablespoons sugar.
4. Lightly spoon flours into dry measuring cups; level with a knife.
5. Combine all-purpose flour and next 6 ingredients (all-purpose flour through nutmeg) in a large bowl, stirring with a whisk.
6. Add mashed sweet potato, juice, oil, and egg, stirring until well blended.
7. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Drop pecan mixture by spoonfuls over top of loaf; gently press into batter.
8. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack.
9. Remove from pan; cool completely on wire rack.