Cranberry-Sweet Potato Quick Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This sweet potato quick bread is delicious year-round, but it's best served at Christmas because of the cranberries. Wrap a freshly baked loaf in cellophane and tie with a pretty ribbon for a lovely homemade gift. 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 mashed sweet potato |
3/4 cup egg substitute |
1/3 cup orange juice |
1/4 cup margarine, melted |
1 cup chopped cranberries |
cooking spray |
2 tablespoons sliced almonds |
Directions:
1. Preheat oven to 350°.
2. Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine sweet potato, egg substitute, orange juice, and margarine in a bowl; add to dry ingredients. Stir just until moist. Fold in cranberries.
3. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle almonds over batter. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.
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