Whatcha Makin' Now?: Cranberry Sweet Potato Bread


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Monday, July 1, 2013

Cranberry Sweet Potato Bread

Cranberry Sweet Potato Bread - lovely flavor combo - could sub the sweet potato for pumpkin too!

Aldi had a 5 pound bag of sweet potatoes on sale for 99 cents. That was an easy buying decision. We had baked sweet potatoes for one meal and my mashed sweet potatoes for another. I went ahead and peeled, boiled, and mashed the remainder of the sweet potatoes so they were ready for the next dish. I took to the inter-webs for ideas of what to make next.

Cranberry Sweet Potato Bread - lovely flavor combo - could sub the sweet potato for pumpkin too!

This Cranberry Sweet Potato Bread popped out immediately. I knew the sweetness of the cranberries would really pop with the sweet potatoes, and I was right! The bread is dense, moist, and packs the flavor. It's delicious with a little bit of butter and drizzle of honey. But honestly, you can eat it with no topping and it's delightful!

I saw that someone swapped the sweet potato for pumpkin; I bet that would be equally delicious. Give it a try! You'll love it!

Cranberry Sweet Potato Bread - lovely flavor combo - could sub the sweet potato for pumpkin too!

Cranberry Sweet Potato Bread

1/2 cup dried cranberries
1/2 cup flour, divided
1 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
12-15 ounces sweet potatoes, mashed and cooled
2 eggs, lightly beaten
1/4 cup apple sauce
1 teaspoon vanilla extract
1/2 teaspoon orange extract*

Preheat oven to 350 degrees. Toss cranberries with 1 tablespoon all-purpose flour; set aside.

In a large bowl, whisk/stir together the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour.

In another bowl, combine the sweet potatoes, eggs, apple sauce and extracts. Gradually add in the dry ingredients just until moistened. Fold in cranberries.

Pour into greased loaf pan. Bake at 350 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Makes 1 loaf. Serve at warm or at room temperature with butter and honey.

*The orange flavor does add to it, but if you don't have it on hand, try adding 1/2 teaspoon orange zest instead!

Source: Taste of Home

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  1. I've had pumpkin bread before, but never sweet potato bread! This sounds delicious!

  2. You'll have to try it- it's wonderful! I think I'll do pumpkin next time!


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