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Cranberry Sweet Potato Bread




Source of Recipe


C HEAD
Cranberry Sweet Potato Bread
4 eggs
2 cups mashed cooked sweet potatoes
1 can (16 ounces) whole-berry cranberry sauce
2/3 cup vegetable oil
3 1/2 cups all-purpose flour
1 2/3 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup chopped pecans

GLAZE
1 cup confectioners' (powdered) sugar
1/4 cup orange juice concentrate, undiluted
1/8 teas. ground allspice

In a mixing bowl, beat the eggs. Add sweet potatoes, cranberry sauce and oil; beat until smooth. Combine the dry ingredients; gradually add to the sweet potato mixture.
Fold in pecans. Pour into two greased 9 inch by 5 inch by 3 inch loaf pans.

Bake at 350 degrees for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine glaze ingredients until smooth; drizzle over cooled loaves.

Yield 2 loaves.