Saturday, June 19, 2010

Whole Wheat Sweet Potato Bread

Serve 16 slices
Prep: 30 minutes Bake: 40 minutes Cool: 10 minutes


  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour or whole wheat flour
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spic
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup light sour cream
  • 2 eggs, lightly beaten
  • 1/4 cup sugar
  • 1/4 cup fat-free milk
  • 1/4 cup canola oil
  • 1 1/2 tsp vanilla
  • 1 cup mashed cooked peeled sweet potatoes
  • 1/4 cup chopped pitted dates
  • 1/4 cup chopped pecan, toasted


  1. Preheat oven to 375 degree. Lightly coat 8x4x2 loaf pan with nonstick cooking spray. set aside.
  2. In a large bowl, combine flours, baking powder, pumpkin pie spice, baking soda, and 1/4 tsp salt.
  3. In a medium bowl, combine sour cream, egg, sugar, milk, oil, and vanilla. Stir in sweet potatoes.
  4. Add sour cream mixture to flour mixture. Stir just until moistened. Fold in dates and pecans. Spon batter into pan, spreading evenly.
  5. Bake 40 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely.
Steamed kabocha squash is a favorite of mine — it’s one of the most flavorful squashes around, and is chock full of nutrients like beta carotene (especially when you eat the thin skin).
I mashed the cooked kabocha with a fork and bake the bread substituting mashed squash for the mashed sweet potatoes. It came out so good! Try it!

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