CRANBERRY SWEET POTATO BREAD
This recipe is so good--Fresh cranberries makes this bread very special- for the holiday.
Provided by Pat Duran
Categories Other Desserts
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350^.Grease or spray a 9x5 inch loaf pan. Set aside/ In a large bowl, combine brown sugar, butter sweet potatoes, eggs and orange juice. In a separate bowl, sift dry ingredients together. Add to sweet potato mixture and mix well. Fold in raw chopped cranberries and almonds; Pour into the prepared pan. Bake 60-70 minutes or until cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then remove to wire rack and cool completely.
CRANBERRY SWEET POTATO QUICK BREAD
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.
Provided by Graciebonica
Categories Breads
Time 1h20m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine first 7 ingredients in a large bowl; make a well in the center of the mixture.
- Combine mashed sweet potato, egg substitute, orange juice and margarine in a bowl; add to dry ingredients.
- Stir just until moist.
- Fold in cranberries.
- Spoon batter into a 9 by 5-inch loaf pan coated with cooking spray.
- Sprinkle almonds over batter; press lightly into top of batter.
- Bake at 350F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean.
- Let cool ten minutes in pan on a wire rack; remove from pan.
- Let cool completely on wire rack.
Nutrition Facts : Calories 173.2, Fat 3.8, SaturatedFat 0.6, Cholesterol 0.1, Sodium 209.5, Carbohydrate 31.2, Fiber 1.1, Sugar 14.3, Protein 3.8
SWEET POTATO CINNAMON BREAD
My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 4 loaves (6 slices each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts., Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 299 calories, Fat 10g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO CRANBERRY SAUCE BREAD
Uses up these two holiday leftovers. It has a festive flavor and is so moist! I made this up based on another recipe and made it specific to what I had on hand. You can do the same. I love the combo of nutmeg and allspice... it just says holidays!
Provided by smileysdynamite
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
- Combine cranberry sauce, sweet potatoes, eggs, white sugar, oil, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add flour, nutmeg, allspice, baking soda, and baking powder; mix well. Fold raisins into the batter.
- Divide batter evenly among the loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Place loaf pans on a wire rack to cool completely.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 65.6 g, Cholesterol 46.5 mg, Fat 10.8 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 153.1 mg, Sugar 35.6 g
SWEET POTATO CRANBERRY BAKE
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. -Jill Doyle, Kingston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.
Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.
CRANBERRY-SWEET POTATO BREAD
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. In large bowl, mix sugar, water, oil, vanilla, sweet potatoes and eggs until well blended.
- In medium bowl, mix flour, baking soda, salt, cinnamon, baking powder and nutmeg. Add to sweet potato mixture; stir just until dry ingredients are moistened. Stir ¡n cranberries and pecans. Divide batter evenly between 8-inch pans or spoon into 9-inch pan.
- Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pans on cooling rack.
- Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 25 g, TransFat 0 g
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