I haven’t posted in forever. My apologies. I got all wrapped up in my for-my-eyes-only wedding blog and completely neglected this one!
Part of our wedding prep has been to get in wedding-day shape. This has not been taken very seriously by both parties involved, but we’re half-assedly trying. We are eating better, and we’ve worked out a few times. Once I’m over whatever ridiculous sickness I have, we’ll get back to the gym.
In the meantime, though, Aussie requested I make a delicious-looking loaf that kept popping up on the Weight Watchers website. As suggested, we ate it with roasted chicken, which was a surprisingly tasty pairing. It’s also good heated up with a bit of butter.
Here it is, in all it’s glory, slightly adapted because I couldn’t bear the thought of using fake eggs!
Sweet Potato Quick Bread with Pumpkin Seeds, adapted from Weight Watchers
1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp table salt
1 cup cooked sweet potato, without peel (I use a medium one that came out to EXACTLY a cup, and cooked it in the microwave for several minutes).
2/3 cup unsweetened applesauce
3/4 cup packed brown sugar
1/4 cup vegetable oil
1 tsp vanilla
2 tbsp pumpkin seeds
Preheat oven to 350°F. Grease/spray a 9-inch loaf pan.
In a medium bowl, whisk together both types of flour, baking soda, pumpkin pie spice and salt; set aside.
In a large bowl, place mashed sweet potato, eggs, applesauce, sugar, oil and vanilla extract. Beat with an electric mixer on medium speed, until well-combined, about 3 to 5 minutes.
Mix 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 center of bread comes out clean, about 55 to 60 minutes. Let cool before removing from pan.
Serves 12, 6 PointsPlus per serving