 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Inspired by carrot cake, we created a cream cheese-frosted bread. Ingredients:
6.75 ounces all-purpose flour (about 1 1/2 cups) |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1/2 cup plain 2% reduced-fat greek yogurt |
1/2 cup granulated sugar |
1/4 cup canola oil |
2 large eggs |
1/2 cup packed shredded peeled sweet potato (about 4 ounces) |
1/3 cup raisins |
1/3 cup chopped pecans, toasted |
baking spray with flour (such as baker's joy) |
3 ounces 1/3-less-fat cream cheese, softened |
1/3 cup powdered sugar |
1/2 teaspoon grated lemon rind |
dash of salt |
Directions:
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a large bowl, stirring well with a whisk. Combine yogurt, sugar, oil, and eggs. Add yogurt mixture to flour mixture, stirring just until moist. Gently fold in sweet potato, raisins, and pecans.
3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 10 minutes. Remove bread from pan; cool completely on wire rack.
4. Combine cream cheese and remaining ingredients in a bowl; beat with a mixer at medium speed 2 minutes or until smooth. Spread frosting evenly over bread.
|
|