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 Cooking Light

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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

  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.
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