CRANBERRY SWEET POTATO BREAD
3/4 c. packed dark or light
brown sugar
1/4 c. butter or margarine, melted
3/4 c. mashed, cooked sweet potatoes
3 eggs, slightly beaten
1/3 c. orange juice
2 1/2 c. sifted all-purpose flour
1/2 tsp. salt
1-1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
1/8 tsp. ground mace
1 c. coarsely chopped fresh cranberries
1/2 c. sliced natural almonds
Preheat oven to 350 degrees. Grease a 9x5x3 inch loaf pan. In
large bowl, combine brown sugar, butter, sweet potatoes, eggs
and orange juice. In separate bowl, sift dry ingredients
together. Add to sweet potato mixture and mix. Fold in chopped
cranberries and almonds; turn batter into prepared pan. Bake 60
to 70 minutes or until cake tester inserted in center of bread
comes out clean. Cool in pan for 10 minutes, then remove to wire
rack and cool completely. Note: To cook sweet potatoes, cook in
water to cover in saucepan until tender, 20 to 30 minutes.
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