Cranberry Sweet Potato Bread
I’m not much into baking, but I sure do love whipping up a fresh and tasty tea bread. I also love cooking with cranberries. Fresh, not canned. Of course. When fresh cranberries start appearing in the produce section of the grocery store, I buy out the store and stock up my freezer. Yep, you can freeze cranberries for up to six months, although I have been known to keep them in the freezer for up to a year, and they haven’t killed me yet.
I found this recipe with fresh cranberries and sweet potatoes so many years ago that the cookbook is literally falling apart. Although I loved the bread, I was totally bummed out by the amount of sugar in the recipe. Sweet potatoes (or yams) are certainly sweet enough on their own.
So, I took out my handy dandy Ninja knives and started cutting the back on the sugar, added a few other secret ingredients (okay, they won’t be a secret anymore) to make this far more light, healthy, and delicious. The original recipe called for 1 1/3 cups sugar. Since I always doubled the recipe, that would mean a whopping total of 2 2/3 cups sugar!Yikes!
Not only did I double the recipe, I managed to cut the sugar down to 1/3 cup, and I get rave reviews from everyone I share this bread with. There is nothing more satisfying than breaking bread with friends, unless it’s the bread itself.
I even tried substituting rice flour as well as other types of flour such as quinoa and coconut. It gives a nice, nutty flavor and texture to the bread, but I would be careful. I typically combine it with whole wheat flour, or else your bread will turn out too dry. I double the recipe, and since I always have fresh cranberries in the freezer, my husband and I enjoy this fabulous Cranberry Sweet Potato Bread all year long.
2 cups mashed cooked sweet potatoes (baked or boiled works)
4 large eggs, slightly beaten
3 cups flour
2/3 cup canola oil
1/3 cup brown sugar
2 tsp vanilla extract,
2 TBS ground cinnamon
2 TBS allspice
2 tsp baking soda
2 cups chopped cranberries (I put them in the food processor. Even though I do love chopping things to pieces, it’s a lot faster, even though it’s not as gratifying).
Preheat oven to 350 degrees. Coat a 9x5x3 inch loaf pan with non-stick spray. In a large bowl combine eggs, sugar, yams, and vanilla. In a separate bowl combine flour, cinnamon, allspice, and baking soda. Pour yam mixture into dry mixture and mix just until moistened. Fold in cranberries. Spoon batter into pan. Bake for 1 hour or until a toothpick in center comes out clean.
baking, Cheryl's kitchen, cooking, cooking with Cheryl, cranberries, fresh cranberries, healthy cooking, healthy recipes, home cooking, ninja knives, ninja skills, quinoa, rice flour, sweet potato bread, sweet potatoes, tea bread, wheat flour