Cranberry Sweet Potato Bread II

This healthy bread is moist and so flavorful. This is a good bread to make two loaves at a time and give one as a gift.


1 loaf (12 slices)


1/2 cup dried cranberries
1/2 cup all-purpose flour, divided
1 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground cinnamon, nutmeg and allspice
1/4 teaspoon baking soda
1 (15.75 ounce) can sweet potatoes, drained and mashed
2 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon orange extract


Preheat oven to 350°F (177°C). Grease a 8 x 4-inch loaf pan with Pan Release or baking spray with flour.

Toss cranberries with 1 tablespoon all-purpose flour; set aside. In a large bowl, combine the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour. In another bowl, combine the sweet potatoes, eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in cranberries. Transfer to prepared loaf pan.

Bake for 42 to 48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire cooling rack to cool completely.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 45 minutes + cooling

Nutritional Information

1 slice equals 192 calories, 6 g fat (1 g saturated fat), 35 mg cholesterol, 189 mg sodium, 32 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

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