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Cranberry Sweet Potato Bread

 Cranberry Sweet Potato Bread
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
12 ServingsPrep: 30 min. Bake: 45 min. + cooling

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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure 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).

2 of 2

Cranberry Sweet Potato Bread (continued)

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.