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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
  • Total Time
    Prep: 30 min. Bake: 50 min. + cooling
  • Makes
    1 loaf (12 slices)

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 large eggs, room temperature, lightly beaten
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon 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 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition 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.

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Reviews

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Average Rating:
  • Moonbeam77
    Nov 20, 2012

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

  • mdderbyz
    Nov 10, 2011

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

  • evary
    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.

  • AlabamaStoneThrower
    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!!

  • angelasandoval
    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.

  • ChristinaL30
    Nov 6, 2010

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

  • MARGIE COTTRELL
    Sep 18, 2010

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