Sweet Potato Caramel Walnut Crunch Bread

A Class Favorite!
Sweet Potato, Caramel, Walnut Crunch Bread
INGREDIENTS
1/4 Cup Butter Softened
1/2 cup Brown Sugar
1/2 Cup Maple Syrup
1 cup Sweet Potato, baked and smashed, or cooked and pureed
2 Eggs
1/4 Cup Buttermilk
1 tsp Vanilla
2 cups All Purpose Flour
1/2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
1/2 Cup Oats
1 Cup Chopped Toasted Walnuts
1/2 Cup Caramel Bits

CRUNCH Topping

( I make a bunch of this topping and keep it in the freezer to sprinkle on all kinds of things)
1/2 cup Chopped Walnuts (or pecans)
1/2 cup Rolled Oats
3 TBS of brown sugar
3 TBS of Whole Wheat Flour
5 TBS of Butter (melted)

Directions
~Preheat Oven to 360 degrees. Spray two 8×4 loaf pans (or 4 – 5 the mini loaf pans) with non-stick cooking spray.  
~In a large bowl whisk together the butter, brown sugar, sweet potato and maple syrup.  Add eggs and mix, then buttermilk and vanilla.  Mix until blended
~Stir in the flour, baking soda, baking powder, oats and spices.  Mix just until combined
~Fold in the walnuts
~Scrape batter into prepared loaf pans
~Sprinkle top with caramel bits – smack on surface to help them sink in a bit
~Prepare Crunch Topping:  Toss, nuts brown sugar, flour and oats.  Melt butter and mix until well combined. 
~Sprinkle top of batter with crumble, press just a bit to help stick
~Bake for 20 – 50 minutes depending on size of loaf pans using.
~Remove from oven and let cool 10-20 minutes before removing from pan. TIP: May want to wrap a a knife around the outer edge to free any melted caramel.
Eat while warm, store in air tight container, or freeze.  

TIPS: This bread makes the best FRENCH TOAST ever.  Especially if served with bourbon maple whip cream. (2 Tbsp bourbon, 2 TBsp Maple Syrup, 1 Cup Heavy Cream – whipped)
 Turn into Bananas Sour Cream Caramel Bread – substituting Sweet Potato for 6 small ripe mashed Bananas, Add one extra egg, and substitute sour cream for Buttermilk.