Sweet Potato Pecan Quick Bread

This is for a lower fat version of sweet potato bread. Preparation time does not include time for cooking sweet potatoes. Adapted from Southernfood.about.com

• Ready In: 1 hr 20 mins
• Yields: 1 loaf

Ingredients

•  vegetable oil cooking spray
• 1 1⁄2 cups all-purpose flour, sifted
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  teaspoon mace
• 1⁄2 teaspoon cinnamon
• 1  cup granulated sugar
• 1  cup pecans, chopped
• 1⁄2 cup raisins or 1⁄2 cup dates, chopped
• 1⁄2 cup egg substitute
• 1⁄2 cup unsweetened applesauce
• 4  tablespoons skim milk
• 1  cup sweet potato, cooked and mashed

Directions

1. Preheat oven to 325*.
2. Spray the bottom of a loaf pan with the cooking spray.
3. Stir together the flour, baking powder, salt, mace, and cinnamon in a mixing bowl.
4. Stir in sugar, pecans, and raisins or dates. (Note: raisins do not need to be chopped, only dates.).
5. In a separate bowl, combine egg substitute, applesauce, milk, and mashed sweet potatoes. Stir to blend well.
6. Add wet mixture to dry ingredients and mix just until moistened. Pour batter into prepared pan.
7. Bake for about 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in pan on wire rack for 15 minutes. Remove from pan and continue cooling on wire rack.