Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 1996

Gallery

Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
16 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

163 calories; calories from fat 20%; fat 3.6g; saturated fat 0.7g; mono fat 1.6g; poly fat 1.1g; protein 3.6g; carbohydrates 29.3g; fiber 1.2g; iron 1.5mg; sodium 169mg; calcium 47mg.
Advertisement