Save A moist, tender loaf combining the comforting flavors of sweet potato and cinnamon, finished with a salty-crunchy pretzel topping. Perfect for breakfast or as a snack.
I first baked this loaf for weekend brunch, and everyone loved the mix of cinnamon warmth and the crunchy pretzel topping. It has become a staple whenever I want to impress with minimal effort.
Ingredients
- Sweet potato purée: 1 cup (240 g), roasted or canned
- Vegetable oil or melted unsalted butter: 1/2 cup (120 ml)
- Eggs: 2 large
- Light brown sugar: 3/4 cup (150 g)
- Milk (dairy or unsweetened plant-based): 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- All-purpose flour: 1 3/4 cups (220 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Mini pretzels, lightly crushed: 1/2 cup (30 g)
- Granulated sugar: 2 tbsp (25 g)
- Ground cinnamon (for topping): 1/2 tsp
- Melted unsalted butter (for topping): 2 tbsp (30 g)
Instructions
- Prep Pan:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, whisk together sweet potato purée, oil (or melted butter), eggs, brown sugar, milk, and vanilla until smooth.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Batter:
- Add the dry ingredients to the wet ingredients. Stir gently until just combined (do not overmix).
- Prepare for Baking:
- Pour the batter into the prepared loaf pan and smooth the top.
- Pretzel Topping:
- In a small bowl, mix the crushed pretzels, sugar, cinnamon, and melted butter until coated.
- Top & Bake:
- Sprinkle the pretzel mixture evenly over the batter. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save Whenever my kids come home from school, they request a thick slice with a glass of milk. It brings back memories of autumn afternoons spent baking together.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, 9x5-inch loaf pan, parchment paper, wire rack
Allergen Information
Contains wheat (gluten), eggs, and dairy if using butter or dairy milk. Pretzels may contain traces of soy or sesame; check packaging for specifics.
Nutritional Information
Per slice (based on 10 slices): 245 calories, 10 g fat, 36 g carbohydrates, 4 g protein
Save This loaf is best enjoyed warm and makes a wonderful addition to any brunch table. Slice, share, and savor the comforting flavor combination!
Recipe Questions
- → Can I use canned sweet potato purée?
Yes, both roasted and canned sweet potato purée work well. For best texture, avoid watery purées.
- → What substitutions can I make for the sweet potato?
Pumpkin purée is a suitable alternative, offering a similar moist crumb and mild sweetness.
- → How do I know when the loaf is baked through?
Insert a toothpick into the center; the loaf is done if it comes out clean or with a few moist crumbs.
- → Which toppings add more flavor?
Chocolate chips or chopped nuts can be folded into the batter for added richness and texture.
- → How should I store the loaf?
Store in an airtight container at room temperature for up to three days to maintain freshness.
- → Are pretzels safe for food allergies?
Pretzels may contain traces of soy or sesame. Always check ingredient labels if you have allergies.