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Cranberry Sweet Potato Bread

Holiday.Cook's picture
Ingredients
  Orange juice 1 Cup (16 tbs)
  Cream cheese 8 Ounce, softened (1 Package)
  Confectionery sugar 3 Tablespoon
  Lemon extract 1 Teaspoon
For dough
  Butter/Margarine 1⁄3 Cup (5.33 tbs), softened
  Sugar 1 1⁄4 Cup (20 tbs)
  Egg 1
  Mashed sweet potatoes 1 Cup (16 tbs) (Cold One)
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Ground cinnamon 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dried cranberries 1⁄2 Cup (8 tbs)
  Chopped macadamia nuts/Almonds 1⁄2 Cup (8 tbs)
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, confectioners' sugar and lemon extract until smooth.
Fold in cranberry mixture.
Cover and refrigerate for at least 1 hour.
Meanwhile, in a mixing bowl, cream butter and sugar.
Beat in egg and sweet potatoes.
Combine the dry ingredients; gradually add to creamed mixture.
Fold in cranberries and nuts.
Transfer to a greased 9-in x 5-in x 3-in loaf pan.
Bake at 350° for 55-65 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 rack.
Serve with the cream cheese spread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cranberry
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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