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Cranberry Sweet Potato Bread




Source of Recipe


What is cooking in a Southern Kitchen


Recipe Link: http://cookinginasouthernkitchen.blogspot.com/search?updated-min=2007-01-01T00%3A00%3A00-05%3A00&updated-max=2008-01-01T00%3A00%3A00-05%3A00&max-results=36

List of Ingredients




3 1/2 cups all purpose flour
1 2/3 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
2 cups mashed, cooked sweet potatoes (about 1 1/2 pounds)
1 16-oz. can whole berry cranberry sauce
4 slightly beaten eggs
1 teaspoon vanilla extract
2/3 cup vegetable oil
3/4 cup chopped toasted pecans
Orange Glaze (optional)

Grease and flour bottom and 1/2 inch up the sides of two 9x5x3-inch loaf pans; set aside.

In an extra large bowl, combine flour, sugar, baking soda, baking powder, pumpkin pie spice and salt; set aside.

In a large bowl, combine sweet potatoes, cranberry sauce, eggs, vanilla extract and oil. Add egg mixture all at once to the flour mixture; stir until just moistened. Fold in the toasted pecans. I just toast my pecans at about 350 in the oven for about 6 or seven minutes, then coarsely chop them up. Spoon batter into the prepared loaf pans.

Bake bread in a 350 degree oven for about 1 hour or until a toothpick or knife inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from the pans. Cool completely on wire racks. Wrap tightly in plastic wrap, and store overnight before slicing. To this, I say, fat chance! Ha! I cut into these after a couple of hours of cooling, and they were delicious. I will say that they are even better today though. :-)

For the orange glaze, just stir together in a small bowl, 1 cup of powdered sugar and 1/4 cup frozen orange juice concentrate, thawed. Drizzle over bread just before serving, if desired.

Recipe