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Whole Wheat Sweet Potato Bread

Wrap a loaf of this bread in plastic, nestle it inside a pile of coffee filters, and tie off with a ribbon for a pretty and tasty gift.

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  • Makes: 16 servings
  • Serving Size: 1 slice
  • Yields: 3 small loaves or 1 large loaf
  • Prep: 30 mins
  • Bake: 30 mins 375°F

Whole Wheat Sweet Potato Bread

Ingredients

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.

From the Test Kitchen

Gift It!

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.

Nutrition Facts (Whole Wheat Sweet Potato Bread)

    Per serving:
  • 132 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 2 mg chol.,
  • 132 mg sodium,
  • 19 g carb.,
  • 2 g fiber,
  • 7 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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