Cranberry Sweet Potato Quick Bread
|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|
|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|
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.