CRANBERRY SWEET POTATO QUICK BREAD
I found this recipe several years ago in Light Cooking, but hadn't tried it until recently. This makes a substantial loaf with a delicate flavor. If you want a stronger spice flavor, then just increase the 1/4 tsp. measurements of the cinnamon and nutmeg to your liking.
Provided by Graciebonica
Categories Breads
Time 1h20m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine first 7 ingredients in a large bowl; make a well in the center of the mixture.
- Combine mashed 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 by 5-inch loaf pan coated with cooking spray.
- Sprinkle almonds over batter; press lightly into top of batter.
- Bake at 350F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean.
- Let cool ten minutes in pan on a wire rack; remove from pan.
- Let cool completely on wire rack.
Nutrition Facts : Calories 173.2, Fat 3.8, SaturatedFat 0.6, Cholesterol 0.1, Sodium 209.5, Carbohydrate 31.2, Fiber 1.1, Sugar 14.3, Protein 3.8
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Michael Godswill
[email protected]Yum! This bread is so moist and flavorful. The cranberries add a nice pop of tartness. I will definitely be making this again.
Tylax
[email protected]This bread was a hit! I brought it to a potluck and everyone raved about it. The flavors of the cranberries and sweet potatoes were perfect together.
ishq zada
[email protected]Great recipe! Easy to follow and the bread turned out perfect. I used fresh cranberries and they added a lovely tartness to the bread.
Mostafa shmoury
[email protected]This cranberry sweet potato quick bread was a delightful surprise! The combination of cranberries and sweet potatoes gave it a unique and flavorful taste. The bread was moist and fluffy, and the cranberries added a tartness that balanced out the swee