Cranberry Sweet Potato Bread |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I love to bake and this healthy bread is moist and so flavorful. I often make two loaves at a time and give one as a gift. Ingredients:
1/2 cup dried cranberries |
1/2 cup king arthur unbleached all-purpose flour, divided |
1 cup king arthur premium 100% 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 |
Directions:
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).
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