Yield: 16 servings (serving size: 1 (1/2-inch) slice)

Ingredients

• 1/3  cup  flaxseed
• 2  cups  all-purpose flour
• 1  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/4  cup  (2 ounces) 1/3-less-fat cream cheese, softened
• 3  tablespoons  butter, softened
• 1/2  cup  packed brown sugar
• 1/4  cup  honey
• 1  large egg
• 1  large egg white
• 1  cup  mashed cooked sweet potato
• Cooking spray

Preparation

Preheat oven to 350°.

Place flaxseed in a clean coffee grinder or blender; process until coarsely ground. Lightly spoon flour into dry measuring cups; level with a knife. Combine flaxseed, flour, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Beat cream cheese and the next 5 ingredients (cream cheese through egg white); stir in sweet potato. Add to the flour mixture, stirring just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Note: To freeze bread for up to 1 month, place in an airtight container, or wrap in heavy-duty plastic wrap or foil. Thaw at room temperature.

Nutritional Information

Calories:

171 (27% from fat)

Fat:

5.1g (sat 2.1g,mono 1.3g,poly 1.4g)

Protein:

3.6g

Carbohydrate:

29g

Fiber:

1.8g

Cholesterol:

22mg

Iron:

1.4mg

Sodium:

157mg

Calcium:

44mg

Elizabeth J. Taliaferro, Cooking Light, MARCH 2001