Sweet Potato-Streusel Quick Bread

• 1 large sweet potato (about 12 ounces)
• 2 teaspoons butter
• 1/3 cup chopped pecans
• 2 tablespoons dark brown sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 cup packed dark brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2/3 cup fresh orange juice
• 3 tablespoons vegetable oil
• 1 large egg, lightly beaten
• Cooking spray

1. Preheat oven to 350u0b0.
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. Combine all-purpose flour and next 6 ingredients (all-purpose flour through nutmeg) in a large bowl, stirring with a whisk. Add mashed sweet potato, juice, oil, and egg, stirring until well blended.
5. 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.
6. Bake at 350u0b0 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on wire rack.
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sweet potato, butter, pecans, brown sugar, flour, whole wheat flour, brown sugar, baking powder, ground cinnamon, salt, ground nutmeg, orange juice, vegetable oil, egg, cooking spray

Taken from www.myrecipes.com/recipe/sweet-potato-streusel-quick-bread (may not work)