Cranberry Sweet Potato Bread

Name: Cranberry Sweet Potato Bread
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 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 Nellie’s Free Range Eggs, lightly beaten; 1/4 cup canola oil; 1 teaspoon vanilla extract; 1/2 teaspoon orange extract

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

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 Nellie’s Free Range Eggs, 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.

Originally published as Cranberry Sweet Potato Bread in Light & Tasty October/November 2007

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