Moist loaf with sweet potato, cinnamon warmth, and crunchy pretzel topping. Satisfying for any occasion.
# Components:
→ Wet Ingredients
01 - 1 cup sweet potato purée (roasted or canned)
02 - 1/2 cup vegetable oil or melted unsalted butter
03 - 2 large eggs
04 - 3/4 cup light brown sugar
05 - 1/4 cup milk (dairy or unsweetened plant-based)
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 3/4 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/4 teaspoon ground nutmeg
→ Pretzel Topping
13 - 1/2 cup mini pretzels, lightly crushed
14 - 2 tablespoons granulated sugar
15 - 1/2 teaspoon ground cinnamon
16 - 2 tablespoons melted unsalted butter
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk sweet potato purée, oil (or melted butter), eggs, brown sugar, milk, and vanilla until fully blended.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
04 - Gently stir dry mixture into wet ingredients, mixing only until just combined. Avoid overmixing.
05 - Pour the batter into the lined loaf pan and smooth the surface with a spatula.
06 - In a small bowl, combine lightly crushed mini pretzels, granulated sugar, cinnamon, and melted butter until pretzels are evenly coated.
07 - Sprinkle pretzel mixture evenly over the top of the loaf batter.
08 - Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean.
09 - Allow loaf to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
