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Apparently there’s a pumpkin shortage going on. No joke! I read the pumpkin pie type of pumpkin crop is down about 50% this year due to weather. I haven’t seen a single can of plain pumpkin puree in the stores in the past month! I guess maybe they figured we don’t have cool fall weather in Hawaii and we wouldn’t miss the canned pumpkin, but it’s annoying for me as a food blogger who loves making fall recipes. Fortunately, I tend to be pretty imaginative and I’m not letting a lack of pumpkin puree keep me from cooking up new fall dishes! Instead of making Greek yogurt pumpkin bread, like I’d originally hoped, I’m breaking out another fall favorite and making sweet potato bread with Greek yogurt that’s yummed up with some cacao nibs (or, okay, let’s be honest – I used dark chocolate chips in the second loaf).
Before I get into the recipe, I have to remind everyone that we are not big sweet eaters. Papi Chulo has a teaspoon of honey each morning on his protein pancakes, but it’s very rare for me to have any added sugar. If you’re not used to this type of low-sugar diet, you’ll probably want to modify my recipe slightly to add more sweetener. Or, better yet, watch Fed Up and then realize how incredibly beneficial it is to limit added sugars. Also, if you’re not accustomed to cacao nibs in lieu of chocolate chips, you may want to sub chocolate chips. I’ve made it with both cacao nibs and chocolate chips and think it tastes great either way! Papi Chulo agrees – I could hardly keep him away from the freshly-baked bread long enough to photograph it. Actually…I wasn’t all that successful at keeping him away. The hazards of baking while your husband is home!
I ended up making this twice in the same day because I wasn’t fully satisfied with the flavor the first time around. Many of my savory spices are a little old and less potent, so the second time I decided to add two drops of DoTerra’s On Guard essential oil blend. It has an amazing combination of oils, including orange and clove oil, that works so well with this bread. If you don’t have On Guard, don’t stress, just make sure your spices are fresh or add a little extra. =)
One last note before the recipe – you need 1 cup of cooked, mashed sweet potato. If you are in a rush, you could always go for the canned kind, but it’s so much tastier when you cook a sweet potato yourself! I like to steam sweet potatoes – they steam in about 30 minutes – but you can also roast them in the oven or cook them in the microwave. You’ll need to cook roughly one medium sweet potato, or about 1 and a half if they’re on the thin side. Since you’re looking for a cup of mashed sweet potato, weigh your potatoes and cook one that’s about 8 ounces and you should be good to go! Once it’s thoroughly cooked without any firmness left in the middle, carefully peel (I use tongs because it’s hot!), mash, and measure your potato. Leftovers keep quite well in the fridge for several days.
For the sweet potato bread
For the streusel
So, have you been feeling the pumpkin shortage? Are there fewer pie pumpkins around? Higher prices? Or were you blissfully unaware of this fall produce crisis?