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Cranberry Sweet Potato Bread Recipe

Cranberry Sweet Potato Bread Recipe photo by Taste of Home

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I love to bake and this healthy bread is moist and so flavorful. I often make two loaves at a time and give one as a gift. —Janice Christofferson, Eagle River, Wisconsin

This recipe is:

Healthy

Diabetic Friendly

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Cranberry Sweet Potato Bread Recipe

Prep: 30 min. Bake: 45 min. + cooling

Yield: 12 Servings

30 45 75

Ingredients

1/2 cup dried cranberries
1/2 cup all-purpose flour, divided
1 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground cinnamon, nutmeg and allspice
1/4 teaspoon baking soda
1 can (15-3/4 ounces) sweet potatoes, drained and mashed
2 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon orange extract

Directions

Toss cranberries with 1 tablespoon all-purpose flour; set aside. In a large bowl, combine the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour. In another bowl, combine the sweet potatoes, eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in cranberries.
Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 42-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Nutritional Facts 1 slice equals 192 calories, 6 g fat (1 g saturated fat), 35 mg cholesterol, 189 mg sodium, 32 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Cranberry Sweet Potato Bread in Light & Tasty October/November 2007

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Reviews for Cranberry Sweet Potato Bread

Cranberry Sweet Potato Bread

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Reviewed on Nov. 20, 2012 by Moonbeam77

Very easy to make. Very good. Will make mini loafs to give at Christmas.

Reviewed on Nov. 10, 2011 by mdderbyz

So good!!! Needs more cranberries though. Hard to believe it's healthy!

Reviewed on Nov. 06, 2011 by evary

I;ve made a version of this recipe every year and my kids love it. Highy recommend but I aso changed the flour to whole wheat and the texture was even nicer.

Reviewed on Dec. 02, 2010 by AlabamaStoneThrower

First time I made this, I followed the recipe and it was amazing. Second time I made this, I substituted the canned sweet potato for canned pumpkin. YUMO!!

Reviewed on Nov. 13, 2010 by angelasandoval

Very nice taste and texture! The only change I made was to use all-purpose flour in place of the whole wheat flour...as much as I love whole wheat yeast breads, I don't care for it in sweet breads.

Reviewed on Nov. 06, 2010 by ChristinaL30

Sounds delicious! Any tips on making it gluten-free?

Reviewed on Sep. 18, 2010 by MARGIE COTTRELL

I'M ALLERGIC TO WHEAT AND WAS WONDERING IF I CAN JUST USE REG. FLOUR INSTEAD? THANKS