Cranberry Sweet Potato Bread

Slices of this bread, studded with dried cranberries and nuts, are especially tasty served with citrusy cream cheese spread.

Yield

16 servings

Cream Cheese Spread Ingredients

1 cup orange juice
1/2 cup dried cranberries
1 (8 ounce) package cream cheese, room temperature
3 tablespoons confectioners' (powdered) sugar
1 teaspoon lemon extract

Dough Ingredients

1/3 cup butter or margarine, room temperature
1 1/4 cups granulated (white) sugar
1 large egg
1 cup cold mashed sweet potatoes
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped macadamia nuts or almonds

Directions

In a saucepan, combine orange juice and cranberries; bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes or until cranberries are softened; drain. In a mixing bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Fold in cranberry mixture. Cover and refrigerate for at least 1 hour.

Meanwhile, preheat oven to 350°F (177°C). Grease a 9 x 5 x 3-inch loaf pans with Pan Release or cooking spray.

Beat in egg and sweet potatoes. Combine the dry ingredients; gradually add to creamed mixture. Fold in cranberries and nuts. Transfer to the prepared loaf pan.

Bake for 55 to 65 minutes or until a toothpick comes out clean. Cover loosely with foil if the top browns too quickly. Cool for 10 minutes before removing from pan to a wire cooling rack. Serve with the cream cheese spread.

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