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Cranberry Sweet Potato Bread Recipe

Cranberry Sweet Potato Bread Recipe

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 YIELD:12 servings

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

  • 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).

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.

Reviews for Cranberry Sweet Potato Bread

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MY REVIEW
Moonbeam77 User ID: 6344317 145458
Reviewed Nov. 20, 2012

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

MY REVIEW
mdderbyz User ID: 4189752 161704
Reviewed Nov. 10, 2011

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

MY REVIEW
evary User ID: 6283481 160993
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."

MY REVIEW
AlabamaStoneThrower User ID: 5291635 115598
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!!"

MY REVIEW
angelasandoval User ID: 2401339 115597
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 flour...as much as I love whole wheat yeast breads, I don't care for it in sweet breads."

MY REVIEW
ChristinaL30 User ID: 2151461 66517
Reviewed Nov. 6, 2010

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

MY REVIEW
MARGIE COTTRELL User ID: 3173370 99764
Reviewed Sep. 18, 2010

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

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