Whole Wheat Sweet Potato Bread

Whole Wheat Sweet Potato Bread

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  • Makes: 16 to 18 servings
  • Prep 30 mins
  • Cool 10 mins
  • Bake 30 mins
  • Carb Grams Per Serving: 19


  • Nonstick cooking spray
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour or whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup light dairy sour cream
  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1/4 cup sugar or sugar substitute* equivalent to 1/4 cup sugar
  • 1/4 cup fat-free milk
  • 1/4 cup canola oil
  • 1 1/2 teaspoons vanilla
  • 1 cup mashed cooked peeled sweet potatoes
  • 1/4 cup chopped pitted dates
  • 1/4 cup chopped pecans, toasted


  1. Preheat oven to 375 degrees F. Lightly coat three 5-3/4x3-1/2-inch or one 8x4x2-inch loaf pan(s) with nonstick spray. Set aside.
  2. In a large bowl, combine flours, baking powder, pumpkin pie spice, baking soda, and salt. In a medium bowl, combine sour cream, egg, sugar, milk, oil, and vanilla. Stir in sweet potatoes. Add sour cream mixture all at once to flour mixture. Stir just until moistened. Fold in dates and nuts. Spoon batter into prepared pans, spreading evenly.
  3. Bake for 30 to 40 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans. Cool completely.


  • *Sugar Substitutes: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar.
  • *Sugar Substitutes: PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 122 cal., 16 g carb.


  • Wrap and store in refrigerator for up to 3 days or freeze for up to 3 months.


  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 132 cal., 5 g total fat (1 g sat. fat), 2 mg chol., 132 mg sodium, 19 g carb. (2 g fiber, 7 g sugars), 3 g pro.

Diabetic Exchanges

Starch (d.e): 1; Fat (d.e): 1;