Cranberry Sweet Potato Bread
|Orange juice||1 Cup (16 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Confectionery sugar||3 Tablespoon|
|Lemon extract||1 Teaspoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Sugar||1 1⁄4 Cup (20 tbs)|
|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|
|Dried cranberries||1⁄2 Cup (8 tbs)|
|Chopped macadamia nuts/Almonds||1⁄2 Cup (8 tbs)|
In a saucepan, combine orange juice and cranberries; bring to a boil.
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.