Sweet Potato Bread with Flaxseed and Honey

Sweet Potato Bread with Flaxseed and Honey Recipe
Randy Mayor; Lydia DeGaris-Pursell
The new light is about adding, not taking away: Flaxseed, for example, can work wonders with bread.


16 servings (serving size: 1 (1/2-inch) slice)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 350°.

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.

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.

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.

Elizabeth J. Taliaferro,

Cooking Light

March 2001
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