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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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The original of this recipe comes from The Joy of Cranberries: That Tangy Red Treat cookbook, but it's been tweaked a little here! It makes a great breakfast bread, served warm wth soft butter! Preparation time does not include time for loaf to cool completely. Ingredients:
1 (8 ounce) package cream cheese, softened |
1 cup granulated sugar |
1 cup yam, peeled, baked, mashed |
2 large eggs |
1 teaspoon pure vanilla extract |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 1/2 cups baking mix |
1 cup dried cranberries |
Directions:
1. Preheat oven to 350 degrees F & grease a 9 x5 loaf pan.
2. In a large bowl, beat cream cheese & sugar until light.
3. Beat in yams, eggs, vanilla, cinnamon & nutmeg.
4. Stir in bisquick & cranberries until just blended ~ DO NOT OVER-MIX!
5. Spoon mixture into prepared pan.
6. Bake 45 to 60 minutes or until wooden pick inserted in center comes out clean.
7. Remove from oven & cool in pan 15 minutes.
8. Remove from pan & cool completely on wire rack.
9. When completely cool, wrap in plastic food wrap.
10. Serve at room temperature or cold, & refrigerate leftovers.
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