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

Cranberry Sweet Potato Bread Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES: 12 servings


  • 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

Nutritional Facts

1 slice: 192 calories, 6g fat (1g saturated fat), 35mg cholesterol, 189mg sodium, 32g carbohydrate (18g sugars, 3g fiber), 3g protein Diabetic Exchanges:2 starch, 1 fat


  1. 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.
  2. 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).
Originally published as Cranberry Sweet Potato Bread in Light & Tasty

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Reviewed Nov. 20, 2012

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

Reviewed Nov. 10, 2011

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

Reviewed Nov. 6, 2011

"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 Dec. 2, 2010

"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 Nov. 13, 2010

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

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