Cranberry-Sweet Potato Quick Bread

Cranberry-Sweet Potato Quick Bread Recipe
HOWARD L. PUCKETT
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.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

November 1996
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