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Sweet Potato Bread with Flaxseed and Honey

Randy Mayor; Lydia DeGaris-Pursell
Yield 16 servings (serving size: 1 (1/2-inch) slice)
The new light is about adding, not taking away: Flaxseed, for example, can work wonders with bread.

Ingredients

  • 1/3 cup flaxseed
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 3 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup honey
  • 1 large egg
  • 1 large egg white
  • 1 cup mashed cooked sweet potato
  • Cooking spray

Nutrition Information

  • calories 171
  • caloriesfromfat 27 %
  • fat 5.1 g
  • satfat 2.1 g
  • monofat 1.3 g
  • polyfat 1.4 g
  • protein 3.6 g
  • carbohydrate 29 g
  • fiber 1.8 g
  • cholesterol 22 mg
  • iron 1.4 mg
  • sodium 157 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place flaxseed in a clean coffee grinder or blender; process until coarsely ground. Lightly spoon flour into dry measuring cups; level with a knife. Combine flaxseed, flour, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Beat cream cheese and the next 5 ingredients (cream cheese through egg white); stir in sweet potato. Add to the flour mixture, stirring just until moist.

  3. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

  4. Note: To freeze bread for up to 1 month, place in an airtight container, or wrap in heavy-duty plastic wrap or foil. Thaw at room temperature.