Sweet Potato Bread

"Try this recipe for Nutmeg-Infused Pumpkin Bread!"--Heather Bainbridge Nutrients Per Serving (1 slice): Calories: 152, Total Fat: 6 g, Sat. Fat: 1 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 4 g, Carbs: 21 g, Fiber: 2.5 g, Sugars: 8 g, Protein: 4 g, Sodium: 152 mg, Cholesterol: 18 mg From: Clean Eating (Sept. 2016)

Photo by Laverne J.
Adapted from cleaneatingmag.com

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

12

servings

Adapted from cleaneatingmag.com

Ingredients

  • 2

    cups old-fashioned rolled oats

  • 2

    tsp ground cinnamon

  • 1

    tsp baking powder

  • 1

    tsp ground nutmeg

  • 1/2

    tsp baking soda

  • 1/4

    tsp coarse sea salt

  • 1

    large egg

  • 3/4

    cup whole-milk plain yogurt

  • 5

    tbsp pure maple syrup

  • 2

    tbsp safflower oil

  • 2

    tsp apple cider vinegar

  • 1

    cup peeled, cooked, mashed sweet potatoes, cooled

  • 1/3

    cup chopped unsalted walnuts

Directions

1. Preheat oven to 350°F. In a blender, pulverize oats into fine flour. In a large bowl, combine oat flour, cinnamon, baking powder, nutmeg, baking soda and salt. In a small bowl, whisk egg; stir in yogurt, maple syrup, oil and vinegar. Add egg mixture to flour mixture; stir until just combined. Fold in potatoes. 2. Line a 9 x 5-inch glass loaf pan with parchment paper and mist with cooking spray. Pour batter into loaf pan. Sprinkle walnuts over batter and press down on nuts lightly. Bake for 1 hour, until a toothpick inserted in center comes out clean. Let cool in pan for 30 minutes; remove and cool completely on a wire rack. TIP: Store 4 slices bread in an airtight container; freeze remaining portions.

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