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Whole Wheat Sweet Potato Bread
Ingredients
-
Nonstick cooking spray
-
3/4
cup all-purpose flour
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3/4
cup white whole wheat flour or whole wheat flour
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2
teaspoons baking powder
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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
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1/4
cup sugar or sugar substitute* equivalent to 1/4 cup sugar
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1/4
cup fat-free milk
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1/4
cup canola oil
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1 1/2
teaspoons vanilla
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1
cup mashed cooked peeled sweet potatoes
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1/4
cup chopped pitted dates
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1/4
cup chopped pecans, toasted
Directions
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.
Nutrition Facts
(Whole Wheat Sweet Potato Bread)
- Servings Per Recipe 16,
- Calories 132,
- Protein (gm) 3,
- Carbohydrate (gm) 19,
- Fat, total (gm) 5,
- Cholesterol (mg) 2,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 7,
- Vitamin A (IU) 3256,
- Vitamin 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 (DV %) 40,
- Iron (DV %) 1,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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