Sweet potato-cranberry nutbread
Sweet Quick bread Holiday
Last updated 6/12/2012 1:25:54 AM. Recipe ID 60050. Report a problem with this recipe.
Title: Sweet potato-cranberry nutbread
Categories: Quick bread, Holiday, Fruits
Yield: 1 Loaf
-JUDI M. PHELPS
3/4 c Fresh sweet potato; peeled,
-cooked, mashed (1 large)
3/4 c Brown sugar; firmly packed
1/4 c Butter or margarine; melted
3 Eggs; slightly beaten
1 ts Grated orange peel
1/3 c Fresh orange juice
2 1/2 c All-purpose flour; sifted
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Ground cinnamon
1/8 ts Ground mace
1 c Fresh cranberries; coarsely
1/2 c Nuts; chopped
To cook sweet potato, boil in water to cover 30 to 40 minutes, or
bake in a preheated 350 degree F. oven 40 minutes until tender. Cool,
peel and mash. In large mixing bowl, combine 3/4 cup mashed sweet
potato, brown sugar, butter, eggs, orange peel, and orange juice.
Stir together flour, baking powder, baking soda, salt, cinnamon and
mace; blend into sweet potato mixture. Stir in cranberries and nuts.
Pour into greased and floured 9" x 5" x 3" loaf pan. Bake in
preheated 350 degree F. oven 50 to 60 minutes or until cake tester
inserted in center comes out clean. Remove from pan; cool. Wrap in
foil or plastic wrap. Store overnight for easy slicing. Makes 1 loaf.
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