This quick bread is spicy, sweet and a great way to use up leftover roasted sweet potatoes. It’s also chock-full of cranberries – perfect for the holidays.
Light and creamy, it’s sweet enough to go well with savoury food – and perfectly spiced. The texture is a luxurious cross between mousse and souffle. And it’s simple to make.
Warm up some holiday tea, sit back and enjoy this light, delicious cranberry sweet potato bread.
Makes 16 servings.
Canola oil spray
2 large eggs
3/4 cup light brown sugar, firmly packed
⅓ cup canola oil
1 cup mashed sweet potatoes, fresh baked or canned without syrup
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice or mace (optional)
1/4 teaspoon salt
1 teaspoon baking soda
1 cup chopped, dried unsweetened cranberries
- Preheat oven to 350 degrees. Lightly coat a standard loaf pan (8-inch-by-4-inch or 9-inch-by-5-inch) with canola oil spray and set aside.
- In a medium bowl, whisk eggs, sugar, oil, sweet potatoes and extracts until well-combined.
- In a large bowl, sift together flour, spices, salt and baking soda. Make a well in the center of the dry mixture and add the sweet potato mixture. Mix until just moistened; do not overmix or beat batter until smooth. Gently stir in cranberries. Transfer batter to prepared pan.
- Bake 50 to 60 minutes, or until tester comes out clean.
- Remove bread from oven and allow to cool 10 minutes on rack.
- Remove bread 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 for up to 1 month.
Amount per serving: 160 calories, 5g total fat (<1g saturated fat), 26g carbohydrate, 2g protein, 1g dietary fiber, 130mg sodium.