Sweet Potato Bread

4.0 11
4 stars
(11)
Photo: Hannah Whitaker; Styling: Tizana Agnello
Recipe from Cooking Light

Inspired by carrot cake, we created a cream cheese-frosted bread.

Ingredients

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1/2 cup granulated sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1/2 cup packed shredded peeled sweet potato (about 4 ounces)
  • 1/3 cup raisins
  • 1/3 cup chopped pecans, toasted
  • Baking spray with flour (such as Baker's Joy)
  • 3 ounces 1/3-less-fat cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon grated lemon rind
  • Dash of salt

Preparation

Hands On: 25 Minutes
Total: 1 Hour, 5 Minutes

  1. 1. Preheat oven to 350°.
  2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a large bowl, stirring well with a whisk. Combine yogurt, sugar, oil, and eggs. Add yogurt mixture to flour mixture, stirring just until moist. Gently fold in sweet potato, raisins, and pecans.
  3. 3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 10 minutes. Remove bread from pan; cool completely on wire rack.
  4. 4. Combine cream cheese and remaining ingredients in a bowl; beat with a mixer at medium speed 2 minutes or until smooth. Spread frosting evenly over bread.
Julianna Grimes,
October 2012