* Exported from MasterCook *
Bread, Seeded Miso Sweet Potato
Recipe By :Ananda Eidelstein
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Nuts Posted
Potatoes Quickbread
Amount Measure Ingredient -- Preparation Method
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1/2 cup olive oil -- plus
1 1/2 tsp. olive oil -- divided
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup pure maple syrup
2 tablespoons white miso paste
1 tablespoon pure vanilla extract
2 large eggs
1 medium sweet potato -- peeled and grated (1 1/2C)
1/2 cup raw shelled pumpkin seeds -- (pepitas)
In the world of healthful breads, sometimes the concept is more
exciting than the taste itself. Not so in the case of this loaded
loaf, which has a full sweet potato folded into the dough, plus a
heap of gut-friendly miso for savory umami flavor and
antioxidant-rich pumpkin seeds which are also a source of healthy
fats, magnesium, iron, and zinc. The result is a wonderfully moist
and flavorful quick bread. Think of this as a just-sweet-enough
remake of a sugary morning treat, giving you something just as
healthful as it is delicious. Serve with a dollop of jam or a healthy
smear of almond butter.
Hands-On: 25 Mins
Total: 2:50
Yield: 1 loaf
Preheat oven to 350F. Brush an 8 1/2-by-4 1/2" loaf pan with 1
teaspoon of the oil. Whisk flour, baking powder, cinnamon, and salt
in a bowl and set aside.
Whisk maple syrup, miso, and vanilla in a large bowl. Whisk in eggs
and 1/2 cup of the oil until well combined; fold in sweet potato.
Gradually add flour mixture, stirring until just combined. Transfer
batter to the prepared pan.
Toss pepitas with remaining 1/2 teaspoon oil in a small bowl and
sprinkle over batter in pan. Bake until a skewer inserted in the
center of loaf comes out clean, 55 to 60 minutes. Let cool in pan,
about 30 minutes. Remove bread from pan and transfer to a wire rack.
Let cool completely before slicing. Store tightly wrapped at room
temperature for up to 5 days.
Review: I made this recipe last night. The result was a delicious
snacking bread. I used a food processor to grate the sweet potato
rather than a box grater. I worried that the long strands of sweet
potato might affect the crumb. Thankfully it did not. The only change
I would make next time is to chop the pepitas before adding them to
the top of the loaf. The whole pepitas looked very pretty, but many
of them 'popped' off when I sliced the bread. I also tried to give
this recipe 5 stars (as KREVNES below) but was only able to give it 4 stars!
Review: Fairly easy to make and really delicious. We were going crazy
over the smell of the bread baking. I baked for 55 minutes, let it
cool for 30 minutes in the pan and then 15 minutes on a wire rack
before cutting. Turned out very moist with lovely, subtle flavors
with the miso, maple syrup, and sweet potato. We loosely count our
macros and this isn't too terrible for a little splurge; I cut the
bread into 10 slices and each serving is 29g carbs, 17g fat, 5g
protein; 285 calories. I will come back to this recipe come
fall-time! (looks like the star rating may not be working
properly--was trying to give this 5 stars)
S(Internet address):
https://www.realsimple.com/food-recipes/browse-all-recipes/seeded-miso-sweet-potato-bread-recipe
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Per Serving (excluding unknown items): 265 Calories; 14g Fat (45.9%
calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber;
42mg Cholesterol; 286mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 0103