Best 6 Cranberry Sweet Potato Bread Recipes

GLAZED CRANBERRY SWEET POTATO BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, pie spice, baking powder and salt. In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.

CRANBERRY-SWEET POTATO BREAD

Steps:

• Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. In large bowl, mix sugar, water, oil, vanilla, sweet potatoes and eggs until well blended.
• In medium bowl, mix flour, baking soda, salt, cinnamon, baking powder and nutmeg. Add to sweet potato mixture; stir just until dry ingredients are moistened. Stir ¡n cranberries and pecans. Divide batter evenly between 8-inch pans or spoon into 9-inch pan.
• Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pans on cooling rack.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

CRANBERRY SWEET POTATO BREAD

Steps:

• Toss cranberries with 1 tablespoon all-purpose flour; set aside. In a large bowl, combine the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour. In another bowl, combine the sweet potatoes, eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in cranberries. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CRANBERRY SWEET POTATO BREAD

Steps:

• 1. Preheat oven to 350^.Grease or spray a 9x5 inch loaf pan. Set aside/ In a large bowl, combine brown sugar, butter sweet potatoes, eggs and orange juice. In a separate bowl, sift dry ingredients together. Add to sweet potato mixture and mix well. Fold in raw chopped cranberries and almonds; Pour into the prepared pan. Bake 60-70 minutes or until cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then remove to wire rack and cool completely.

CRANBERRY NUT SWEET POTATO BREAD

Steps:

• In a large saucepan, combine orange juice and cranberries; bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes or until cranberries are softened; drain. In a large bowl, beat cream cheese, confectioners' sugar and lemon extract until smooth. Fold in cranberry mixture. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg and sweet potatoes. Combine the dry ingredients; gradually add to creamed mixture. Fold in cranberries and nuts. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil if the top browns too quickly. Cool for 10 minutes before removing from pan to a wire rack. Serve with cream cheese spread.

CRANBERRY SWEET POTATO QUICK BREAD

Steps:

• 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.