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Bread, Cranberry (P, TNT)
Source: Based on one from Heart Association
Yield: 1 large loaf Serves: 10-12

1-1/2 cups flour
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1-1/3 cups sugar
1/2 teaspoon ground allspice
1/3 cup canola oil
1 teaspoon baking soda
1 cup mashed sweet potatoes
1 to 1-1/4 cups fresh cranberries cut in half
1 teaspoon vanilla

Preheat oven to 350°F. Coat a 9"x5"x3" loaf pan with non-stick cooking spray and dust with flour.

In a bowl combine the eggs, sugar, oil, yams, and vanilla.

In a large bowl combine the flour, cinnamon, allspice, and baking soda. Make a well in the center and pour the yam mixture into it. Mix just until moistened. Stir in cranberries and spoon batter into the prepared pan.

Bake for an hour, or until loaf tests done when a toothpick inserted in the center comes out clean. Cool thoroughly on a wire rack, wrap in foil or place in a freezer bag and refrigerate overnight for easier slicing (or freeze).

Posted by Sheilah Kauffman

Nutritional Info Per Serving: N/A