For the Bread Batter:
For the Pecan Crunch Topping:
- 1/2 cup Unsweetened Applesauce
- 1/2 cup Brown Sugar, Packed
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 3/4 cup Cooked Mashed Sweet Potato
- 1/2 cup Quick Oats
- 1/2 cup Whole Wheat Flour
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1/4 teaspoon Nutmeg
- 1/2 cup Chopped Pecans
- 3 tablespoons Brown Sugar
- 3 tablespoons Whole Wheat Flour
- 2 tablespoons Butter
Preheat the oven to 350°F. Spray two 8 X 4” loaf pans with non-stick cooking spray.
In a large bowl whisk together the applesauce and brown sugar until smooth. Then add the eggs one at a time, mixing well between each addition.
Add the sweet potatoes and oats, and mix until combined.
All at once add the whole wheat flour, all-purpose flour, baking soda, cinnamon, salt and nutmeg.
Stir until everything is just combined, making sure to scrape down the sides of the bowl.
Divide the batter between the two prepared pans.
In another bowl toss together the pecans, brown sugar, and flour. work in the butter until coarse crumbles form. Sprinkle the mixture evenly over the batter in each pan.
Bake for 30 minutes, or until a pick inserted in the center comes out clean.