Sweet Potato Bread

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup canola oil 
• 2 large eggs 
• 1.5 cups flour all-purpose
• 0.5 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon nutmeg 
• 0.5 teaspoon lemon zest grated
• 0.3 cup pecans toasted chopped
• 0.5 cup greek yogurt plain 2% reduced-fat
• 0.3 cup powdered sugar 
• 0.3 cup raisins 
• 0.3 teaspoon salt 
• 1 Dash salt 
• 4 ounces sweet potatoes and into shredded packed peeled

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 6 ingredients (through cloves) in a large bowl, stirring well with a whisk.
4. Combine yogurt, sugar, oil, and eggs.
5. Add yogurt mixture to flour mixture, stirring just until moist. Gently fold in sweet potato, raisins, and pecans.
6. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray.
7. Bake at 350 for 40 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 10 minutes.
8. Remove bread from pan; cool completely on wire rack.
9. Combine cream cheese and remaining ingredients in a bowl; beat with a mixer at medium speed 2 minutes or until smooth.
10. Spread frosting evenly over bread.