Sweet Potato Bread with Flexseed and Honey

By dashy_65

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

Details

Servings 16

Preparation

Step 1

Preheat oven to 350°.
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.

Nutritional Information
Calories:171 (27% from fat)
Fat:5.1g (sat 2.1g,mono 1.3g,poly 1.4g)
Protein:3.6g
Carbohydrate:29g
Fiber:1.8g
Cholesterol:22mg
Iron:1.4mg
Sodium:157mg
Calcium:44mg