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
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
Reviews
Very easy to make. Very good. Will make mini loafs to give at Christmas.
So good!!! Needs more cranberries though. Hard to believe it's healthy!
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.
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!!
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.
Sounds delicious! Any tips on making it gluten-free?
I'M ALLERGIC TO WHEAT AND WAS WONDERING IF I CAN JUST USE REG. FLOUR INSTEAD? THANKS