Best 8 Cranberry Sweet Potato Quick Bread Recipes
Cranberry sweet potato quick bread combines the flavors of tangy cranberries and sweet potatoes in a moist and delicious quick bread. This easy-to-make recipe is perfect for a quick breakfast, snack, or dessert. With just a few simple ingredients and a few minutes of preparation, you can create a delicious loaf of quick bread that's sure to be a hit with family and friends.
Let's cook with our recipes!
CRANBERRY SWEET POTATO BREAD
I love to bake and this healthy bread is moist and so flavorful. I often make two loaves at a time and give one as a gift. -Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (12 slices).
Number Of Ingredients 13
Steps:
- Toss cranberries with 1 tablespoon all-purpose flour; set aside. In a large bowl, combine 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, oil and extracts. Stir into dry ingredients just until moistened. Fold in cranberries. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 192 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 189mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 3g fiber), Protein 3g protein.
GLAZED CRANBERRY SWEET POTATO BREAD
This recipe stars one of our state's crops. Topped with an easy orange glaze, slices of the moist bread make a sweet snack to enjoy anytime. -Sweet Potato Festival Committee, Vardaman, Mississippi
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking soda, pie spice, baking powder and salt. In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.
Nutrition Facts : Calories 216 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 161mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-SWEET POTATO BREAD
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. In large bowl, mix sugar, water, oil, vanilla, sweet potatoes and eggs until well blended.
- In medium bowl, mix flour, baking soda, salt, cinnamon, baking powder and nutmeg. Add to sweet potato mixture; stir just until dry ingredients are moistened. Stir ¡n cranberries and pecans. Divide batter evenly between 8-inch pans or spoon into 9-inch pan.
- Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pans on cooling rack.
- Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 25 g, TransFat 0 g
SWEET POTATO CRANBERRY KNOTS
Great breakfast idea! Bake this delicious yeast bread using Gold Medal® Better for Bread™ and sweet potatoes into rolls.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 12
Number Of Ingredients 10
Steps:
- Mix 1 cup of the flour, the sugar, salt, cinnamon and yeast in large bowl. Add 1/4 cup butter and the water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add sweet potatoes. Beat on medium speed 1 minute, scraping bowl frequently. Stir in cranberries and enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 5 minutes or until smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 375°. Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Roll each piece into 8-inch rope; tie into knot. Place on cookie sheet.
- Brush knots with melted butter. Cover and let rise in warm place about 40 minutes or until double. Bake 14 to 20 minutes or until golden brown.
Nutrition Facts : Calories 185, Carbohydrate 33 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 roll, Sodium 270 mg
SWEET POTATO CRANBERRY SAUCE BREAD
Uses up these two holiday leftovers. It has a festive flavor and is so moist! I made this up based on another recipe and made it specific to what I had on hand. You can do the same. I love the combo of nutmeg and allspice... it just says holidays!
Provided by smileysdynamite
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
- Combine cranberry sauce, sweet potatoes, eggs, white sugar, oil, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add flour, nutmeg, allspice, baking soda, and baking powder; mix well. Fold raisins into the batter.
- Divide batter evenly among the loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Place loaf pans on a wire rack to cool completely.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 65.6 g, Cholesterol 46.5 mg, Fat 10.8 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 153.1 mg, Sugar 35.6 g
SWEET POTATO CRANBERRY BAKE
My father's mother made this every year for our Thanksgiving dinner. It is not Thanksgiving to me without this dish. I do not like the tartness of most cranberry dishes, and sweet potatoes can be bland by themselves. This dish combines both to make a great all-in-one dish. When I take this dish to another person's home, I bake the first time and add the yams, cover, and then wait to heat until I am at their house.
Provided by Erika Glasco
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
- Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 45.3 g, Fat 4.5 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 25.4 mg, Sugar 38.3 g
CRANBERRY SWEET POTATO BREAD
This recipe is so good--Fresh cranberries makes this bread very special- for the holiday.
Provided by Pat Duran @kitchenChatter
Categories Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350^.Grease or spray a 9x5 inch loaf pan. Set aside/ In a large bowl, combine brown sugar, butter sweet potatoes, eggs and orange juice. In a separate bowl, sift dry ingredients together. Add to sweet potato mixture and mix well. Fold in raw chopped cranberries and almonds; Pour into the prepared pan. Bake 60-70 minutes or until cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then remove to wire rack and cool completely.
TWICE BAKED CRANBERRY SWEET POTATOES
Make and share this Twice Baked Cranberry Sweet Potatoes recipe from Food.com.
Provided by gbovee
Categories Yam/Sweet Potato
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Clean potatoes and pierce with fork.
- Place on oven rack, bake for 1 and 1/4 hours or until tender, and set aside to cool.
- Cut each potato in half lengthwise and scoop pulp out with a spoon leaving 1/4 inch shell.
- Mash the potato pulp until smooth, stir in cranberry sauce, dried cranberries, butter and salt.
- Spoon mixture back into each shell dividing evenly.
- Place shells in baking pan and sprinkle with walnuts.
- Bake 25 to 35 minutes until thoroughly heated.
Nutrition Facts : Calories 137.6, Fat 6.2, SaturatedFat 1.8, Cholesterol 6.1, Sodium 172.6, Carbohydrate 19.9, Fiber 2.7, Sugar 8.3, Protein 2
Tips:
- Prep Your Ingredients: Before you start, ensure all your ingredients are measured and ready to use. This will help you save time and ensure your recipe is successful.
- Use Fresh Cranberries: Fresh cranberries have a brighter flavor and a more vibrant color than dried cranberries. If you only have dried cranberries, use half the amount called for in the recipe.
- Don't Overmix the Batter: Overmixing the batter can lead to a dense, dry loaf. Mix just until the ingredients are combined.
- Bake the Loaf Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure the loaf is cooked through.
- Let the Loaf Cool Completely Before Slicing: Slicing the loaf while it's still warm can cause it to crumble.
Conclusion:
Cranberry Sweet Potato Quick Bread is a delicious and easy-to-make bread that's perfect for breakfast, lunch, or a snack. It's moist, tender, and full of flavor. The cranberries add a tart sweetness, while the sweet potatoes give it a moist and dense texture. This bread is also a great way to use up leftover sweet potatoes. So next time you're looking for a quick and easy bread recipe, give Cranberry Sweet Potato Quick Bread a try!
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