Cranberry Nut Sweet Potato Bread |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 16 |
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We grow plenty of sweet potatoes, so I try to use them in different ways. Slices of this bread, studded with dried cranberries and nuts, are especially tasty served with the citrusy cream cheese spread. Ingredients:
1 cup orange juice |
1/2 cup dried cranberries |
1 package (8 ounces) cream cheese, softened |
3 tablespoons confectioners' sugar |
1 teaspoon lemon extract |
dough: |
1/3 cup butter, softened |
1-1/4 cups sugar |
1 egg |
1 cup cold mashed sweet potatoes |
1-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup dried cranberries |
1/2 cup chopped macadamia nuts or almonds |
Directions:
1. In a large saucepan, combine orange juice and cranberries; bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes or until cranberries are softened; drain. In a large bowl, beat cream cheese, confectioners' sugar and lemon extract until smooth. Fold in cranberry mixture. Cover and refrigerate for at least 1 hour.
2. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg and sweet potatoes. Combine the dry ingredients; gradually add to creamed mixture. Fold in cranberries and nuts.
3. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cover loosely with foil if the top browns too quickly. Cool for 10 minutes before removing from pan to a wire rack. Serve with cream cheese spread. Yield: 1 loaf.
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