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Sweet Potato Cranberry Bread Recipe
3 1/2 cups flour
1 cup packed brown sugar
2 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1 tsp gound cinnamon
1/2 tsp. ground cloves
4 eggs OR 1 cup egg substitute
1 can (16 oz.) whole berry cranberry sauce
2 cups mashed cooked sweet potatoes (1 large can, mashed, is about 2 cups). You can also use a 15 oz. can of pumpkin but it is not nearly as good.
1/3 cup vegetable oil (or 1/3 cup applesauce but it is not as good that way).
1 Tbsp. finely grated orange peel
Heat oven to 350°F. Spray two loaf pans with nonstick cooking spray. Mix flour, brown sugar, baking soda, baking powder, salt, cinnamon, and cloves in a large bowl.
Mix remaining ingredients until well blended. I usually put the sweet potatoes in a mixing bowl (if you are using canned, drain them first) and beat them with the mixer until they're mashed, than mix in the eggs with the mixer, and stir in the cranberry sauce, oil, and orange peel by hand.
Stir sweet potato mixture into flour mixture just until moistened. Pour into pans. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, and remove from pans.
The recipe makes 2 loaves. Sometimes I freeze one. Sometimes I make 1 loaf and make the rest of the batter into muffins (adjust the cooking time--I think it's about 20 minutes for muffins). You can frost the muffins with cream cheese and tell your kids they're cupcakes.
It's really yummy bread and nutritious too. Sweet potatoes are loaded with vitamins.
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