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
Cranberry-Sweet Potato Quick Bread
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 163
- Calories from fat: 20%
- Fat: 3.6g
- Saturated fat: 0.7g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 1.1g
- Protein: 3.6g
- Carbohydrate: 29.3g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 1.5mg
- Sodium: 169mg
- Calcium: 47mg
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.
Cranberry-Sweet Potato Quick Bread Recipe at a Glance
- COURSE: Breads, Breakfast/Brunch
- CONVENIENCE: Entertaining, Gifts, Make-Ahead
- CUISINE: American, New American
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Autumn, Winter, Christmas, Kwanzaa, Thanksgiving
- PUBLICATION: Cooking Light
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Cornmeal-Cranberry Muffins
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