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Glazed Cranberry Sweet Potato Bread

TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling YIELD: 2 loaves (16 slices each).
This recipe stars one of our state’s crops. Topped with an easy orange glaze, slices of the moist bread make a sweet snack to enjoy anytime. —Sweet Potato Festival Committee, Vardaman, Mississippi

Ingredients

  • 3-1/2 cups all-purpose flour
  • 1-2/3 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 4 large eggs, room temperature, lightly beaten,
  • 2 cups mashed cooked sweet potatoes
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2/3 cup canola oil
  • 3/4 cup chopped pecans
  • Glaze:
  • 1 cup confectioners' sugar
  • 1/4 cup orange juice concentrate
  • 1/8 teaspoon ground allspice

Directions

  • 1. In a large bowl, combine the flour, sugar, baking soda, pie spice, baking powder and salt. In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil. Stir into dry ingredients just until moistened. Fold in pecans.
  • 2. Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.

Nutrition Facts

1 slice: 216 calories, 7g fat (1g saturated fat), 27mg cholesterol, 161mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 3g protein.

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