Lowfat Sweet Potatoe Walnut Bread

Lowfat Sweet Potatoe Walnut Bread

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 497.5
  • Total Fat: 7.3 g
  • Cholesterol: 212.5 mg
  • Sodium: 118.0 mg
  • Total Carbs: 88.8 g
  • Dietary Fiber: 14.6 g
  • Protein: 27.2 g

View full nutritional breakdown of Lowfat Sweet Potatoe Walnut Bread calories by ingredient
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Introduction

Who doesn't love sweet potatoes and walnuts? These delicious items are packed with nutrients and vitamins and are perfect for breakfast, a quick snack or tea time. Taken from an inspirational pescatarian, she used three mini loaf pans for my bread you can use a muffin tin or a large loaf pan, its up to you. Who doesn't love sweet potatoes and walnuts? These delicious items are packed with nutrients and vitamins and are perfect for breakfast, a quick snack or tea time. Taken from an inspirational pescatarian, she used three mini loaf pans for my bread you can use a muffin tin or a large loaf pan, its up to you.
Number of Servings: 1

Ingredients

    Cooking Spray

    1 cup whole wheat flour

    1/3 cup all purpose white flour

    1/4 cup walnut halves, shells removed

    3/4 teaspoon baking powder

    3/4 teasoon baking soda

    1/4 teaspoon salt

    1 1/2 cups cooked sweet potato

    1 large egg

    1 large egg white

    1/3 cup sugar

    1/3 cup plain lowfat yogurt

    2 12/ tablesooons unsalted butter, 1-in pieces

    1 1/4 teaspoons vanilla extract

Directions

Preheat over to 350 degrees. Lightly spray loaf pan or muffin tins with cooking spray. In a food processor, pulse the flour, nuts, baking powder, baking soda and salt about 6 times.

Process sweet potato in processor until smooth. Scrape the work bowl as needed. Add egg, egg white, sugar, yogurt, butter and vanilla extract. Pulse about 5 times. Add dry ingredient until flour is well mixed.

Pour into loaf pans and bake until brown and a toothpick comes out clean, about 20-25 minutes. Allow to cool on wire rack for 20 minutes before serving.


Number of Servings: 1

Recipe submitted by SparkPeople user NULYFENUME.

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