This healthy cooking is getting to me – now I’m adding sweet potatoes to my quick bread recipes.
My favorite baker, Dr. Cookie, bakes an incredible array of cookies, cakes, pies, and bread – all lower in fat and calories. But when I saw his recipe for Sweet Potato bread, I was more than intrigued. It would never have occurred to me to add sweet potatoes to a quick bread, but since I had leftovers from the previous night’s dinner, I decided to give it a try.
Those leftover sweet potatoes add a unique flavor to this simple quick bread recipe. In fact, I would say its subtle sweetness was a nice change from overly sweet bananas, and the earthy cinnamon and hint of spicy cloves caused a lovely aroma to waft from the kitchen. My husband couldn’t stop himself from wandering back and forth from the football game to see if he could grab a bite with his coffee.
My advice is the next time you’re baking sweet potatoes for dinner, add a few more to the oven. The next day you’ll be ready to give this recipe a try.
Serves 14 slices
- 2 ¼ cups whole wheat pastry flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoons salt
- 3 large egg white
- 1 ½ cups brown sugar
- 2 tablespoons olive oil
- 1 teaspoon vanilla
- 15 ounces sweet potato , puree
- 2 cups apple, chopped
- 1 teaspoon cinnamon
- 1 pinch cloves
- ¼ cup almond milk
- Preheat the oven to 350 degrees.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients in another bowl.
- Combine wet and dry ingredients and pour into a greased 9 x 5 inch loaf pan.
- Bake for 40 - 50 minutes until a toothpick inserted in the center comes out clean.
Nutrition Per Serving
Calories: 152, Weight Watchers PointsPlus 4
Total Fat: 1.62g
Total Carbs: 32.88g
Dietary Fiber: 2.52g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.