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.
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
2 tablespoons sliced almonds
How to Make It
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.
I wasn't wild about this recipe as is. I agree with another reviewer in that it's thick and gooey, and it takes longer to bake than the recipe suggests. If you use a 9x5 loaf pan, increase baking time by 10 minutes, periodically checking for doneness (especially in the middle--this is where a long skewer really helps!). I would decrease the brown sugar to 1/2 cup and add 1/2 cup white sugar for sweetness, as the bread tastse a little flat I used 1 cup dried cranberries vice fresh or frozen. I also used canned sweet potatoes and drained off the syrup. You can easiIy substitute pecans or walnuts for the almonds. To make this bread look even more special, make a struesel topping of 1/2 cup brown sugar, 3 tbs all-purpose flour and 1 tbs of butter. This can be blended using two forks (or use your fingers--works better!). Add 1/4 cup chopped pecans or walnuts to the struesel topping and sprinkle over top of bread. Bake, cool, and enjoy
This bread was moist, flavorful, and... gone in two days. Next time I will decrease the amount of cranberries by a pinch; it seemed like there were just a few too many packed in. Otherwise terrific and will DEFINITELY go in my all-time favorite recipe list. Would be a great bread to give away as a gift too!
I couldn't find unsweetened canned sweet potatoes, so I baked a couple and scooped out the correct measurement. The dough was extremely thick and pasty, but I went forward. I did 4 mini-loaf pans and cooked them for about 45 minutes, putting a bit of foil over the top the last 10 minutes. While this turned out OK, next time I plan to buy the sweetened, canned yams and cut back on the sugar, hoping to get a smoother batter.