Cranberry Sweet Potato Quick Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I found this recipe several years ago in Light Cooking, but hadn't tried it until recently. This makes a substantial loaf with a delicate flavor. If you want a stronger spice flavor, then just increase the 1/4 tsp. measurements of the cinnamon and nutmeg to your liking. Ingredients:
2 1/2 cups all-purpose flour |
1 cup firmly-packed brown sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
3/4 cup no-sugar-added canned sweet potato, mashed |
3/4 cup egg substitute |
1/3 cup orange juice |
1/4 cup margarine, melted (do not use reduced-fat margarine) |
1 cup chopped cranberries |
cooking spray |
2 tablespoons sliced almonds |
Directions:
1. Preheat oven to 350°F.
2. Combine first 7 ingredients in a large bowl; make a well in the center of the mixture.
3. Combine mashed sweet potato, egg substitute, orange juice and margarine in a bowl; add to dry ingredients.
4. Stir just until moist.
5. Fold in cranberries.
6. Spoon batter into a 9 by 5-inch loaf pan coated with cooking spray.
7. Sprinkle almonds over batter; press lightly into top of batter.
8. Bake at 350F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean.
9. Let cool ten minutes in pan on a wire rack; remove from pan.
10. Let cool completely on wire rack.
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