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Potato Quick Bread a great low-fat idea

SHARE Potato Quick Bread a great low-fat idea

Cranberry-Sweet Potato Quick Bread, made with egg substitute, has 3.6 grams of fat and 163 calories per serving. The recipe is adapted from "Weight Watchers Simple Goodness." This bread is a great low-fat addition to the holiday table.

CRANBERRY-SWEET POTATO QUICK BREAD

2 1/2 cups all-purpose flour

1 cup firmly packed brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup canned unsweetened mashed sweet potato

3/4 cup egg substitute

1/3 cup orange juice

1/4 cup margarine, melted

1 cup chopped cranberries

Cooking spray

2 tablespoons sliced almonds

Preheat oven to 350 degrees F. Combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Make a well in center of mixture.

Combine sweet potato, egg substitute, orange juice and margarine in a bowl. Add to dry ingredients, stirring just until moistened. Fold in cranberries.

Spoon batter into a 9- by 5-inch loaf pan coated with cooking spray. Sprinkle almonds over batter. Bake at 350 degrees F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes on wire rack. Makes 16 servings.

Nutrition facts per serving: 163 cal. (20 percent calories from fat), 3.6 g fat (0.7 g saturated fat), 3.6 g pro., 29.3 g carbo., 1.2 g fiber, 0 mg chol., 1.5 mg iron, 169 mg sodium, 47 mg calcium.