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Cranberry-Sweet Potato Quick Bread

HOWARD L. PUCKETT
Yield

16 servings (serving size: 1 slice)

This sweet potato quick bread is delicious year-round, but it's best served at Christmas because of the cranberries. Wrap a freshly baked loaf in cellophane and tie with a pretty ribbon for a lovely homemade gift.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup firmly packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup no-sugar-added canned mashed sweet potato
  • 3/4 cup egg substitute
  • 1/3 cup orange juice
  • 1/4 cup margarine, melted
  • 1 cup chopped cranberries
  • Cooking spray
  • 2 tablespoons sliced almonds

Nutrition Information

  • calories 163
  • caloriesfromfat 20 %
  • fat 3.6 g
  • satfat 0.7 g
  • monofat 1.6 g
  • polyfat 1.1 g
  • protein 3.6 g
  • carbohydrate 29.3 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 169 mg
  • calcium 47 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine sweet potato, egg substitute, orange juice, and margarine in a bowl; add to dry ingredients. Stir just until moist. Fold in cranberries.

  3. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle almonds over batter. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.