Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 2

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

Elizabeth J. Taliaferro
Recipe by Cooking Light March 2001

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

171 calories; calories from fat 27%; fat 5.1g; saturated fat 2.1g; mono fat 1.3g; poly fat 1.4g; protein 3.6g; carbohydrates 29g; fiber 1.8g; cholesterol 22mg; iron 1.4mg; sodium 157mg; calcium 44mg.
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