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Cranberry Sweet Potato Quick Bread

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Ingredients
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  No sugar added canned mashed sweet potato 3⁄4 Cup (12 tbs)
  Egg substitute 3⁄4 Cup (12 tbs)
  Orange juice 1⁄3 Cup (5.33 tbs)
  Margarine 1⁄4 Cup (4 tbs), melted
  Chopped cranberries 1 Cup (16 tbs)
  Vegetable cooking 1 , spray
  Sliced almonds 2 Tablespoon
Directions

Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; make a well in center of mixture.
Combine sweet potato, egg substitute, orange juice, and margarine in a bowl; add to dry ingredients.
Stir just until moist.
Fold in cranberries.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle almonds over batter.
Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pan 10 minutes on a wire rack; remove from pan.
Let cool completely on wire rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Quick, Healthy
Cook Time: 
1 Minute

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3173 Calories from Fat 780

% Daily Value*

Total Fat 89 g136.7%

Saturated Fat 13.7 g68.4%

Trans Fat 0 g

Cholesterol 3.6 mg1.2%

Sodium 2756.1 mg114.8%

Total Carbohydrates 535 g178.3%

Dietary Fiber 25.2 g100.6%

Sugars 250.1 g

Protein 66 g131.6%

Vitamin A 51.5% Vitamin C 92.8%

Calcium 103.9% Iron 125.3%

*Based on a 2000 Calorie diet

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Cranberry Sweet Potato Quick Bread Recipe