Tuesday, November 30, 2010

Sweet Potato & Cranberry Nut Bread

Have a few extra sweet potatoes left over from last week's holiday feast?  Here's one way to put them to use!  This quick and tasty sweet potato and cranberry nut bread is great for breakfast, brunch or anytime snacking.  If fresh cranberries are a bit too tart for you, use sweetened dried cranberries instead.

Sweet Potato & Cranberry Nut Bread
(yields one 9x5 inch loaf)
2 cups cake flour (or all purpose flour, sifted)
1 cup light brown sugar
½ cup granulated sugar
¼ tsp salt
¼ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground cinammon
1 cup chopped pecans
1/3 cup milk
2 eggs, beaten
1 stick of unsalted butter, melted
2 tsp baking powder
1 cup mashed sweet potato (about 1 medium sized tater)
1 cup fresh cranberries or ¾ cup dried sweetened cranberries

Preheat oven to 350°F.

In a large mixing bowl, combine flour, sugar, brown sugar, salt and spices.  Add the beaten eggs, melted butter and milk and mix with an electric mixer on medium speed (scraping the sides of the bowl) for about 1 minute.  
Fold in mashed sweet potato, chopped pecans and cranberries.
Pour batter into a greased 9x5 inch loaf pan and bake at 350°F for 60-70 minutes or until a toothpick inserted in the center of the loaf comes out clean.  Allow to cool for about 15 minutes before serving.

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