Cranberry Nut Sweet Potato Bread Recipe

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

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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.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 55 min. + cooling

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

Directions

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.
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.
Transfer to a greased 9x5-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 slice: 256 calories, 9g fat (6g saturated fat), 39mg cholesterol, 213mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 3g protein.

  • 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
  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 9x5-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

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