Sweet Potato Bread

Photo: Hannah Whitaker; Styling: Tizana Agnello

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

Yield: Serves 14 (serving size: 1 slice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

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

Nutritional Information

Amount per serving
  • Calories: 191
  • Fat: 8.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 3.9g
  • Carbohydrate: 26.3g
  • Fiber: 1.1g
  • Cholesterol: 31mg
  • Iron: 1mg
  • Sodium: 197mg
  • Calcium: 58mg

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

  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.
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