Cranberry Sweet Potato Bread


•    1/2 cup dried cranberries
•    1/2 cup all-purpose flour, divided
•    1 cup whole wheat flour
•    1/2 cup packed brown sugar
•    1 teaspoon baking powder
•    1/2 teaspoon salt
•    1/2 teaspoon each ground cinnamon, nutmeg and allspice
•    1/4 teaspoon baking soda
•    1 can (15-3/4 ounces) sweet potatoes, drained and mashed
•    2 eggs, lightly beaten
•    1/4 cup canola oil
•    1 teaspoon vanilla extract
•    1/2 teaspoon orange extract

1.    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.
2.    Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 42-48 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. Yield: 1 loaf (12 slices).


Posted on March 23, 2016 and filed under breads, muffins & scones.