Sweet Potato Bread with Flaxseed and Honey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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The new light is about adding, not taking away: Flaxseed, for example, can work wonders with bread. 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 |
Directions:
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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