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.