Sweet Potato Quick Bread with Pumpkin Seeds
7
Points®
Temps total: 1 h 25 min • Préparation: 15 min • Cuisson: 1 h 10 min • Portions: 12 • Difficulté: Facile
A taste of Thanksgiving any time of year. Great with tea, as a side to roasted chicken or for breakfast with light cream cheese.
Ingrédients
All-purpose flour
1 cup(s)
Whole wheat flour
¾ cup(s)
Baking soda
1 tsp(s)
Pumpkin pie spice
1½ tsp(s)
Table salt
½ tsp(s)
Cooked sweet potato
1 cup(s), mashed (without peel)
Liquid egg substitute
½ cup(s)
Unsweetened applesauce
⅔ cup(s)
Packed brown sugar
¾ cup(s), dark variety
Vegetable oil
¼ cup(s)
Vanilla extract
1 tsp(s)
Unsalted dry roasted pumpkin seed kernels
2 tbsp(s), salted and roasted
Instructions
1
Preheat oven to 180°C (350°F). Coat a 22.5-cm (9-inch) loaf pan with cooking spray.
2
In a medium bowl, whisk together both types of flour, baking soda, pumpkin pie spice and salt; set aside.
3
In a large bowl, place mashed sweet potato, egg substitute, applesauce, sugar, oil and vanilla extract. Beat with an electric mixer on medium speed, until well-combined, about 3 to 5 minutes.
4
Fold dry ingredients into wet ingredients until just combined; pour batter into prepared pan and sprinkle top with pumpkin seeds. Bake until a tester inserted in centre of bread comes out clean, about 60 to 70 minutes. Let cool before removing from pan. Slice into 12 pieces and serve. Yields 1 slice per serving.
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