This reduced-sugar quick bread is a guilt-free, nut-free indulgence that’s perfect with coffee for breakfast or as an afternoon snack.
2 medium sweet potatoes (about 8 oz each), peeled and cut into 1-inch slices
1 cup whole wheat flour
3/4 cup all-purpose white flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp salt
3/4 cup unsweetened applesauce
2 large eggs
1/2 cup granulated sugar
1/3 cup low-fat buttermilk
2 tsp vanilla extract
1/4 cup sunflower seeds and/or pumpkin seeds (pepitas)
Preheat oven to 350°F. Coat the inside of an 8½x4½-inch loaf pan with the baking spray. Line with enough parchment to hang over two sides.
In a medium microwave-safe baking dish, combine the sweet potatoes and ¼ cup water. Cover with vented plastic and microwave 5 min., until very tender. Drain well, then transfer to a food processor. Purée until smooth (there should be 1 cup purée).
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. In a large bowl, whisk together the applesauce, eggs, sugar, buttermilk, vanilla, and sweet potato purée.
Stir flour mixture into sweet potato mixture until just combined. Transfer to prepared loaf pan and smooth top. Sprinkle the seeds on top, pressing into batter slightly to adhere. Bake 40–50 min., until toothpick inserted into center comes out clean.
Cool bread in pan on wire rack. Use parchment overhang to remove bread from pan.