Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (7)
We used 1 cup of mashed baked Japanese Red Sweet Potato.
Bake sweet potatoes low and slow to get the best flavor.
Wrap potatoes in parchment paper and place in a dutch oven.
Do NOT pierce the skin ever! Bake at 250 degrees for 3 hours.
You can find Japanese Red Sweet Potatoes in most Asian markets.
Could I use gluten free flour instead of wholewheat white flour?
Hi Janine,
Yes you can, but to keep it whole grain try teff flour and let us know how it turns out! Here’s a guide to whole grain flours that covers all GF options and what works best for different kinds of recipes: https://www.forksoverknives.com/how-tos/types-whole-grain-flour-guide-whole-wheat-flours/
Trying to get the wet ingredients folded into the dry was quite a chore. Way too dry so all that stirring made the bread tough. Taste is good but too embarrassed to take this to bread out to a dinner anywhere! I followed recipe exactly so I don’t know what I did wrong.
This bread is so deliciously moist and dense with just the right amount of sweetness. I used dried apricots, raisins and walnuts and will definitely be making this again and again. A great bread for holidays or any days-for breakfast, dessert or afternoon tea.
I was out of white whole wheat flour so I did sub all purpose to a good result. Love the crunch from the seeds. Bread was just sweet enough and the dried cranberries added some lovely tartness. Recommend!
It came out nice and moist. Baked it for the full 55 minutes, added half cranberries, half raisins. I plan on eating it for breakfast, as well as dessert.