Cranberry Yam Bread

The original of this recipe comes from The Joy of Cranberries: That Tangy Red Treat cookbook, but it's been tweaked a little here! It makes a great breakfast bread, served warm wth soft butter! Preparation time does not include time for loaf to cool completely.

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1  cup granulated sugar
• 1  cup  yam, peeled, baked, mashed
• 2  large eggs
• 1  teaspoon pure vanilla extract
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1 1⁄2 cups baking mix
• 1  cup dried cranberries

Directions

1. Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
2. In a large bowl, beat cream cheese & sugar until light.
3. Beat in yams, eggs, vanilla, cinnamon & nutmeg.
4. Stir in bisquick & cranberries until just blended ~ DO NOT OVER-MIX!
5. Spoon mixture into prepared pan.
6. Bake 45 to 60 minutes or until wooden pick inserted in center comes out clean.
7. Remove from oven & cool in pan 15 minutes.
8. Remove from pan & cool completely on wire rack.
9. When completely cool, wrap in plastic food wrap.
10. Serve at room temperature or cold, & refrigerate leftovers.