I'm so excited about this loaf, I wanted to find more ways to use kūmara in baking and this is just scrumptious. It's moist and tender while also comforting and delicious. I decided to add a crumble topping but this isn't essential. I would serve this with some coconut yoghurt for morning tea or slathered in butter 😉 I think next time I make it I will ice it with cream cheese icing! This recipe can be made dairy free, notes in the recipe.
Preheat the oven to 150˚C, line a loaf tin with baking paper.
You will need 1 1/2 cups of mashed orange kūmara for this recipe, about 800g raw kūmara, boiled, mashed and cooled.
Loaf
2 eggs
1/4 cup milk (oat or soy for DF)
1/2 cup vegetable oil
1 1/2 cups mashed orange kūmara
1 3/4 cups flour
1 1/4 cups brown sugar
2 Tbsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips or nuts of your choice
Topping
1/2 cup oats
1/2 cup flour
1/4 cup brown sugar
85g butter, melted (or use coconut oil for DF)
In a large bowl, whisk together the eggs, milk, oil and cooled kūmara.
Stir in the flour, brown sugar, cinnamon, baking soda and salt and fold to combine.
Stir through the chocolate chips or nuts and transfer mixture to prepared tin.
Make the topping by combining all the dry ingredients with the melted butter and sprinkle it over the loaf in the tin.
Bake for 70-80 minutes, until topping is golden and a knife inserted comes out clean.
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