Cranberry Sweet Potato Quick Bread

I found this recipe several years ago in Light Cooking, but hadn't tried it until recently. This makes a substantial loaf with a delicate flavor. If you want a stronger spice flavor, then just increase the 1/4 tsp. measurements of the cinnamon and nutmeg to your liking.

• Ready In: 1 hr 20 mins
• Serves: 16
• Yields: 1 loaf

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1  cup  firmly-packed brown sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 3⁄4 cup  no-sugar-added canned sweet potato, mashed
• 3⁄4 cup egg substitute
• 1⁄3 cup  orange juice
• 1⁄4 cup margarine, melted (do not use reduced-fat margarine)
• 1  cup  chopped cranberries
•  cooking spray
• 2  tablespoons  sliced almonds

Directions

1. Preheat oven to 350°F.
2. Combine first 7 ingredients in a large bowl; make a well in the center of the mixture.
3. Combine mashed sweet potato, egg substitute, orange juice and margarine in a bowl; add to dry ingredients.
4. Stir just until moist.
5. Fold in cranberries.
6. Spoon batter into a 9 by 5-inch loaf pan coated with cooking spray.
7. Sprinkle almonds over batter; press lightly into top of batter.
8. Bake at 350F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean.
9. Let cool ten minutes in pan on a wire rack; remove from pan.
10. Let cool completely on wire rack.