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Sweet Potato Bread

Photo: Hannah Whitaker; Styling: Tizana Agnello
Hands-on time 25 mins
Total time 1 hr, 5 mins
Yield Serves 14 (serving size: 1 slice)
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

Nutrition Information

  • calories 191
  • fat 8.1 g
  • satfat 1.6 g
  • monofat 3.9 g
  • polyfat 1.9 g
  • protein 3.9 g
  • carbohydrate 26.3 g
  • fiber 1.1 g
  • cholesterol 31 mg
  • iron 1 mg
  • sodium 197 mg
  • calcium 58 mg

How to Make It

  1. Preheat oven to 350°.

  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. 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. 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.