Sweet Potato Bread with Flaxseed and Honey

Randy Mayor; Lydia DeGaris-Pursell

The new light is about adding, not taking away: Flaxseed, for example, can work wonders with bread.

Yield: 16 servings (serving size: 1 (1/2-inch) slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 27%
  • Fat: 5.1g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 3.6g
  • Carbohydrate: 29g
  • Fiber: 1.8g
  • Cholesterol: 22mg
  • Iron: 1.4mg
  • Sodium: 157mg
  • Calcium: 44mg

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

Preparation

  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.
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