Moist loaf blending sweet potato, cinnamon, pretzel crunch. Ideal for breakfast or snacking. Quick and easy preparation.
# 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
# Method:
01 - Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together sweet potato purée, oil or melted butter, eggs, brown sugar, milk, and vanilla extract until smooth.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
04 - Add dry ingredients to the wet mixture and gently stir just until combined, avoiding overmixing.
05 - Pour the batter into the prepared loaf pan and smooth the surface.
06 - In a small bowl, toss crushed pretzels with granulated sugar, cinnamon, and melted butter until evenly coated. Sprinkle topping over batter.
07 - Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted in the center emerges clean.
08 - Let loaf cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
