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Cranberry Nut Sweet Potato Bread Recipe
Cranberry Nut Sweet Potato Bread Recipe photo by Taste of Home

Cranberry Nut Sweet Potato Bread Recipe

Publisher Photo
We grow plenty of sweet potatoes, so I try to use them in different ways. Slices of this bread, studded with dried cranberries and nuts, are especially tasty served with the citrusy cream cheese spread.
TOTAL TIME: Prep: 25 min. + chilling Bake: 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 55 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 cup orange juice
  • 1/2 cup dried cranberries
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon lemon extract
  • DOUGH:
  • 1/3 cup butter, softened
  • 1-1/4 cups sugar
  • 1 egg
  • 1 cup cold mashed sweet potatoes
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup chopped macadamia nuts or almonds

Nutritional Facts

1 serving (1 slice) equals 256 calories, 9 g fat (6 g saturated fat), 39 mg cholesterol, 213 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large saucepan, combine orange juice and cranberries; bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes or until cranberries are softened; drain. In a large bowl, beat cream cheese, confectioners' sugar and lemon extract until smooth. Fold in cranberry mixture. Cover and refrigerate for at least 1 hour.
  2. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg and sweet potatoes. Combine the dry ingredients; gradually add to creamed mixture. Fold in cranberries and nuts.
  3. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cover loosely with foil if the top browns too quickly. Cool for 10 minutes before removing from pan to a wire rack. Serve with cream cheese spread. Yield: 1 loaf.
Originally published as Cranberry Sweet Potato Bread in Country Woman Christmas Annual 2000, p14

Nutritional Facts

1 serving (1 slice) equals 256 calories, 9 g fat (6 g saturated fat), 39 mg cholesterol, 213 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

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