Sweet Potato Cranberry Sauce Bread Recipes

CRANBERRY-SWEET POTATO BREAD

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.

CRANBERRY SWEET POTATO QUICK BREAD

Steps:

• Preheat oven to 350°F.
• Combine first 7 ingredients in a large bowl; make a well in the center of the mixture.
• Combine mashed 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 by 5-inch loaf pan coated with cooking spray.
• Sprinkle almonds over batter; press lightly into top of batter.
• Bake at 350F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean.
• Let cool ten minutes in pan on a wire rack; remove from pan.
• Let cool completely on wire rack.