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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.

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