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Cranberry-Sweet Potato Bread
Cranberry-Sweet Potato Bread
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Prep Time:
20 minutes
Total Time:
2 hours
Ingredients:
  • 2 1/3 cups sugar
  • 2/3 cup water
  • 2/3 cup vegetable oil
  • 2 cups mashed cooked dark-orange sweet potatoes (about 1 1/4 lb)*
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1 cup sweetened dried cranberries
  • 1 cup chopped pecans, if desired
Instructions:
  • Preheat your oven to 350°F. Grease and flour either two 8x4-inch loaf pans or one 9x5-inch loaf pan. In a large bowl, thoroughly combine sugar, water, oil, vanilla, sweet potatoes, and eggs until smooth.
  • In a medium bowl, combine flour, baking soda, salt, cinnamon, baking powder, and nutmeg. Fold this mixture into the sweet potato mixture until just combined. Gently mix in cranberries and pecans. Transfer batter evenly into 8-inch pans or one 9-inch pan.
  • Bake for 60 to 70 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes in the pans on a cooling rack.
  • Gently release loaves from pans and place them top side up on a cooling rack to completely cool for about 2 hours. Once cooled, wrap tightly and store at room temperature for up to 4 days, or refrigerate.

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