Ingredients

• 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

Instructions

1. Preheat oven to 350°.
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 350° 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.