We all loved the bread. I used pecans instead of almonds and I think that it was better!
Cranberry-Sweet Potato Quick Bread
Luv2cook13 Posted: 12/10/08
cookincarla Posted: 12/07/09
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.
Zigzag10 Posted: 11/25/10
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!
bakergirlmd Posted: 02/07/12
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