Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cranberry-Sweet Potato Bread




Source of Recipe


Internet


List of Ingredients




Canola oil spray
2 large eggs
3/4 cup light brown sugar, firmly packed
1/3 cup canola oil
1 cup mashed canned sweet potatoes
1 tsp. vanilla extract
1/2 tsp. orange extract
1 1/2 cups all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice or mace
1 tsp. baking soda
1 cup chopped dried unsweetened cranberries
1 to 2 Tbsp. Turbinado or Demerara suga(optional)


Recipe



Lightly coat a standard loaf pan (8x4- or 9x5-inch) with canola spray and set aside. Set oven rack in middle and preheat oven to 350 degrees.

In medium bowl, whisk eggs, sugar, sweet potatoes and extracts until well combined.

In large bowl, sift together flour, spices and baking soda. Make a well in center of mixture and add sweet potato mixture. Mix until just moistened. (Do not over-mix or beat batter until smooth.) Lightly stir in cranberries.

Transfer batter to prepared pan. For a more decorative presentation, dust top of batter with light coating of Turbinado or Demerara sugar.

Bake 50 to 60 minutes, or until tester comes out clean. If sugar has been added to top of bread, begin checking bread after 30 minutes. If sugar darkens, lightly lay a sheet of foil on top of pan to prevent burning.

Remove bread from oven and allow to cool 10 minutes on rack. Remove from pan and set back on rack to completely cool. Seal bread tightly in plastic wrap, then foil. Tightly wrapped in both, it can be refrigerated up to 1 week, or frozen up to 1 month.

Makes 12 servings