Cranberry Sweet Potato Bread Recipes

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SWEET POTATO CRANBERRY SAUCE BREAD



Sweet Potato Cranberry Sauce Bread image

Uses up these two holiday leftovers. It has a festive flavor and is so moist! I made this up based on another recipe and made it specific to what I had on hand. You can do the same. I love the combo of nutmeg and allspice... it just says holidays!

Provided by smileysdynamite

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h5m

Yield 12

Number Of Ingredients 13

1 cup cranberry sauce, or more to taste
1 cup cooked and mashed sweet potatoes
3 eggs
¾ cup white sugar
½ cup vegetable oil
½ cup brown sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon baking soda
½ teaspoon baking powder
1 cup raisins, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
  • Combine cranberry sauce, sweet potatoes, eggs, white sugar, oil, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add flour, nutmeg, allspice, baking soda, and baking powder; mix well. Fold raisins into the batter.
  • Divide batter evenly among the loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Place loaf pans on a wire rack to cool completely.

Nutrition Facts : Calories 373.8 calories, Carbohydrate 65.6 g, Cholesterol 46.5 mg, Fat 10.8 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 153.1 mg, Sugar 35.6 g

CRANBERRY-SWEET POTATO BREAD



Cranberry-Sweet Potato Bread image

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h

Yield 24

Number Of Ingredients 14

2 1/3 cups sugar
2/3 cup water
2/3 cup vegetable oil
1 teaspoon vanilla
2 cups mashed cooked dark-orange sweet potatoes (about 1 1/4 lb)*
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 cup sweetened dried cranberries
1 cup chopped pecans, if desired

Steps:

  • Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. In large bowl, mix sugar, water, oil, vanilla, sweet potatoes and eggs until well blended.
  • In medium bowl, mix flour, baking soda, salt, cinnamon, baking powder and nutmeg. Add to sweet potato mixture; stir just until dry ingredients are moistened. Stir ¡n cranberries and pecans. Divide batter evenly between 8-inch pans or spoon into 9-inch pan.
  • Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pans on cooling rack.
  • Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 280 mg, Sugar 25 g, TransFat 0 g

GLAZED CRANBERRY SWEET POTATO BREAD



Glazed Cranberry Sweet Potato Bread image

This recipe stars one of our state's crops. Topped with an easy orange glaze, slices of the moist bread make a sweet snack to enjoy anytime. -Sweet Potato Festival Committee, Vardaman, Mississippi

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 15

3-1/2 cups all-purpose flour
1-2/3 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
4 large eggs, room temperature, lightly beaten,
2 cups mashed cooked sweet potatoes
1 can (14 ounces) whole-berry cranberry sauce
2/3 cup canola oil
3/4 cup chopped pecans
Glaze:
1 cup confectioners' sugar
1/4 cup orange juice concentrate
1/8 teaspoon ground allspice

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, pie spice, baking powder and salt. In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.

Nutrition Facts : Calories 216 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 161mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY SWEET POTATO BREAD



Cranberry Sweet Potato Bread image

I love to bake and this healthy bread is moist and so flavorful. I often make two loaves at a time and give one as a gift. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (12 slices).

Number Of Ingredients 13

1/2 cup dried cranberries
1/2 cup all-purpose flour, divided
1 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground cinnamon, nutmeg and allspice
1/4 teaspoon baking soda
1 can (15-3/4 ounces) sweet potatoes, drained and mashed
2 large eggs, room temperature, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon orange extract

Steps:

  • Toss cranberries with 1 tablespoon all-purpose flour; set aside. In a large bowl, combine the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour. In another bowl, combine the sweet potatoes, eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in cranberries. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 192 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 189mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 3g fiber), Protein 3g protein.

SWEET POTATO CRANBERRY KNOTS



Sweet Potato Cranberry Knots image

Great breakfast idea! Bake this delicious yeast bread using Gold Medal® Better for Bread™ and sweet potatoes into rolls.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 12

Number Of Ingredients 10

2 1/4 to 2 3/4 cups Gold Medal™ Better for Bread™ bread flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 package quick active dry yeast
1/4 cup butter or margarine, softened
3/4 cup lukewarm water (95°)
3/4 cup mashed drained sweet potatoes packed in syrup (from 23-ounce can)
1/2 cup dried cranberries
Butter or margarine, melted

Steps:

  • Mix 1 cup of the flour, the sugar, salt, cinnamon and yeast in large bowl. Add 1/4 cup butter and the water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add sweet potatoes. Beat on medium speed 1 minute, scraping bowl frequently. Stir in cranberries and enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
  • Place dough on lightly floured surface. Knead about 5 minutes or until smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
  • Heat oven to 375°. Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Roll each piece into 8-inch rope; tie into knot. Place on cookie sheet.
  • Brush knots with melted butter. Cover and let rise in warm place about 40 minutes or until double. Bake 14 to 20 minutes or until golden brown.

Nutrition Facts : Calories 185, Carbohydrate 33 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 roll, Sodium 270 mg

SWEET POTATO CRANBERRY BAKE



Sweet Potato Cranberry Bake image

My father's mother made this every year for our Thanksgiving dinner. It is not Thanksgiving to me without this dish. I do not like the tartness of most cranberry dishes, and sweet potatoes can be bland by themselves. This dish combines both to make a great all-in-one dish. When I take this dish to another person's home, I bake the first time and add the yams, cover, and then wait to heat until I am at their house.

Provided by Erika Glasco

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 10

Number Of Ingredients 9

1 (12 ounce) package whole cranberries
1 small unpeeled orange, sliced
1 ⅓ cups white sugar
½ cup pecan pieces
¼ cup orange juice
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground mace
1 (40 ounce) can cut yams, drained

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
  • Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 45.3 g, Fat 4.5 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 25.4 mg, Sugar 38.3 g

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