Glazed Cranberry Sweet Potato Bread
Total TimePrep: 15 min. Bake: 50 min. + cooling
Makes2 loaves (16 servings each)
What a uniquely different and delicious holiday bread. It is so delicious and very moist. The flavors of sweet potato, cranberry and orange come together so beautifully. This will become one of my go-to additions to my holiday bread selections.
This is one of the best quick breads ever. I had a left over large sweet potato, a cup of fresh grated cranberries and some pumpkin I wanted to use, and this recipe came up in my search. So I substituted the fresh cranberries for the canned cranberry sauce and increased the sugar to 3 cups. I substituted walnuts for pecans, and put a little of the pumpkin in because I didn't have quite enough sweet potato. Also I did not have pumpkin pie spice, so I put in 1 tsp. cinnamon, and 1/4 tsp each ginger, cloves, and nutmeg. One other substitution, because my daughter can't eat wheat--I used Pamela's baking mix instead of flour. I also baked it in a bundt pan instead of the 2 loaf pans.The cake (and it really is a cake--very sweet) came out beautifully in the bundt pan. I cooled it for 20 minutes on a cooling rack, and then it dropped out perfectly. It was a beautiful brown color. Instead of the glaze, we had a little cream cheese frosting left over, so we heated that a little and then dribbled it over the cake. It was the perfect flavor for this recipe. The crust was wonderfully chewy, almost like a brownie, and the inside was moist, rich, and flavorful.I might add raisins next time, but other than that it was perfect, and it disappeared in two days among 5 adults.