Sweet Potato Bread

• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 1/2 cup granulated sugar
• 1/4 cup canola oil
• 2 large eggs
• 1/2 cup packed shredded peeled sweet potato (about 4 ounces)
• 1/3 cup raisins
• 1/3 cup chopped pecans, toasted
• Baking spray with flour (such as Baker's Joy)
• 3 ounces 1/3-less-fat cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 teaspoon grated lemon rind
• Dash of salt

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a large bowl, stirring well with a whisk. Combine yogurt, sugar, oil, and eggs. Add yogurt mixture to flour mixture, stirring just until moist. Gently fold in sweet potato, raisins, and pecans.
3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350u0b0 for 40 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 10 minutes. Remove bread from pan; cool completely on wire rack.
4. Combine cream cheese and remaining ingredients in a bowl; beat with a mixer at medium speed 2 minutes or until smooth. Spread frosting evenly over bread.

flour, baking powder, ground cinnamon, baking soda, salt, ground nutmeg, ground cloves, yogurt, granulated sugar, canola oil, eggs, sweet potato, raisins, pecans, baking spray with flour, cream cheese, powdered sugar, lemon rind, salt

Taken from www.myrecipes.com/recipe/sweet-potato-bread-1 (may not work)