Cranberry-Sweet Potato Quick Bread
This sweet potato quick bread is delicious year-round, but it's best served at Christmas because of the cranberries. Wrap a freshly baked loaf in cellophane and tie with a pretty ribbon for a lovely homemade gift.
Yield: 16 servings (serving size: 1 slice)
Nutritional Information
Amount per serving
- Calories: 163
- Calories from fat: 20%
- Fat: 3.6g
- Saturated fat: 0.7g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 1.1g
- Protein: 3.6g
- Carbohydrate: 29.3g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 1.5mg
- Sodium: 169mg
- Calcium: 47mg
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup firmly packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup no-sugar-added canned mashed sweet potato
- 3/4 cup egg substitute
- 1/3 cup orange juice $
- 1/4 cup margarine, melted $
- 1 cup chopped cranberries
- Cooking spray
- 2 tablespoons sliced almonds
Preparation
- Preheat oven to 350°.
- Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine 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 x 5-inch loaf pan coated with cooking spray; sprinkle almonds over batter. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.
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