Cranberry-Sweet Potato Quick Bread Recipe

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.

Worthy of a special occasion

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

1. Preheat oven to 350°.
2. 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.
3. 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.

Cooking Light
NOVEMBER 1996