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.
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INGREDIENTS
Nutrition- 2 1⁄2cups all-purpose flour
- 1cup firmly-packed brown sugar
- 1 1⁄2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground cinnamon
- 1⁄4teaspoon ground nutmeg
- 3⁄4
- 3⁄4cup egg substitute
- 1⁄3cup orange juice
- 1⁄4
- 1cup chopped cranberries
- cooking spray
- 2tablespoons sliced almonds
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DIRECTIONS
- 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.
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