Sweet Potato Cranberry Bread


Whole-Wheat-Sweet-Potato-Bread_Lee

Sweet potatoes hold their own when paired with whole-wheat flour in this holiday quickbread. The festive flavor combination of cinnamon, cloves and nutmeg spice this treat, but it’s the tart dried cranberries that you’ll remember. This recipe comes to us from Andrea Myers of Andrea’s Recipes.

Serves 12

  • a little nonstick cooking spray, to prepare the loaf pan
  • 1 (10 ounce) sweet potato, peeled and cut into chunks
  • 3/4 cup dried cranberries
  • 2 cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Prepare a loaf plan with a light layer of nonstick cooking spray.

Fill a 2-quart pot with 1 inch of water, add the sweet potato cubes and bring to a boil over medium-high heat. When the water boils, reduce heat to medium and continue to cook for about 10 minutes, or until tender when pierced with a fork. Set aside the sweet potato chunks to cool. When the potatoes have cooled, mash well.

Fill a small bowl with hot water and soak the cranberries in the hotel water for about 10 minutes, or until they are plump and soft.

Whisk the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg together in a medium mixing bowl.

In a separate large mixing bowl, cream the softened butter, brown sugar and granulated sugar together until light and fluffy. Beat the eggs into the butter sugar mixture, scraping down the sides in between each egg. Beat in the vanilla and mashed sweet potato.

Stir the flour mixture into the sweet potato mixture, taking care to ensure the ingredients are evenly distributed. Pour the batter to the prepared loaf pan.

Transfer the loaf pan to the oven and cook for 50-60 minutes, or until a toothpick inserted comes out clean. Let cool for 15 minutes. Run a knife along he edges to loosen the bread. Turn the bread out onto the wire rack and allow to cool completely before slicing. Enjoy!

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Nutrition Information

Sweet Potato Cranberry Bread

Servings per Recipe: 12

Amount per Serving

Calories:  248

Calories from Fat:  84

Total Fat:  10g

Saturated Fat:  5g

Cholesterol:  67mg

Sodium:  255mg

Carbohydrates:  38g

Dietary Fiber:  3g

Protein:  5g

Sugars:  19g

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