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- Nonstick cooking spray
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour or whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup light dairy sour cream
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
- 1/4 cup sugar or sugar substitute* equivalent to 1/4 cup sugar
- 1/4 cup fat-free milk
- 1/4 cup canola oil
- 1 1/2 teaspoons vanilla
- 1 cup mashed cooked peeled sweet potatoes
- 1/4 cup chopped pitted dates
- 1/4 cup chopped pecans, toasted
1. Preheat oven to 375 degrees F. Lightly coat three 5 3/4x3x2-inch or one 8x4x2-inch loaf pan(s) with cooking spray. Set aside.
2. In a bowl, combine flours, baking powder, pumpkin pie spice, baking soda, and salt. In another bowl, combine sour cream, egg product, sugar, milk, oil, and vanilla. Stir in sweet potatoes. Add sour cream mixture all at once to flour mixture. Stir just until moistened. Fold in dates and nuts. Spoon batter into prepared pan(s), spreading evenly.
3. Bake for 30 to 40 minutes or until a toothpick inserted near center(s) comes out clean. Cool in pan(s) on a wire rack for 10 minutes. Remove from pans. Cool completely.
- Cut a strip of solid card stock to wrap around loaf. Use scallop scissors or a punch to trim the long sides of the strip. Layer two narrower strips of patterned paper over the card stock; fold and tape the strips around the cling-film-wrapped loaf. Tie ribbon and a tag around the paper strips. Place loaf in a pan and tie with another ribbon.
- Servings Per Recipe 16,
- cal. (kcal) 132,
- Fat, total (g) 5,
- chol. (mg) 2,
- sat. fat (g) 1,
- carb. (g) 19,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 7,
- pro. (g) 3,
- vit. A (IU) 3256,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 132,
- Potassium (mg) 117,
- calcium (mg) 40,
- iron (mg) 1,
- Starch () 1,
- Fat () 1,
- Mark as Free Exchange () 0,
- Carb Choice () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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