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Loaf of low calorie sweet potato bread on a wooden cutting board

Low Calorie Sweet Potato Bread

A moist and lightly sweet bread made with whole wheat and almond flour, sweetened with honey or maple syrup, featuring the goodness of sweet potatoes and applesauce.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed sweet potatoes Use cooked and mashed orange-fleshed sweet potatoes.
  • 1/4 cup honey or maple syrup Adjust sweetness as desired.
  • 2 pieces eggs Large eggs preferred.
  • 1/4 cup unsweetened applesauce Unsweetened to control sugar content.
Dry Ingredients
  • 1/2 cup whole wheat flour Finely milled for a lighter crumb.
  • 1/2 cup almond flour Blanched for a neutral flavor.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon Adds warmth to the flavor.
  • 1/4 teaspoon salt Enhances flavor.
Optional Ingredients
  • 1/4 cup chopped walnuts Optional for added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the mashed sweet potatoes, honey or maple syrup, eggs, and applesauce until smooth.
  3. In another bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped walnuts.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Slice once fully cooled for best texture.

Notes

Store wrapped in plastic wrap in the refrigerator for 4–5 days. Freeze tightly wrapped for up to 3 months.