Sweet Potato Cranberry Bread
3 1/2 c flour
1 c packed brown sugar
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 tsp gound cinnamon
1/2 tsp ground cloves
4 eggs OR 1 cup egg substitute
1 can (16 oz.) whole berry cranberry sauce
2 c mashed cooked sweet potatoes (1 large can, mashed, is about 2cups)
1/3 c vegetable oil
1 tbs finely grated orange peel
Heat oven to 350°F. Spray two loaf pans with nonstick cooking spray. Mix flour, brown sugar, baking soda, baking powder, salt, cinnamon, and cloves in a large bowl. Mix remaining ingredients until well blended. I usually put the sweet potatoes in a mixing bowl (if you are using canned, drain them first)and beat them with the mixer until they're mashed, then mix in the eggs with the mixer, and stir in the cranberry sauce, oil, and orange peel by hand.Stir sweet potato mixture into flour mixture just until moistened. Pour into pans. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, and remove from pans. You can also use this recipe to make muffins, simply adjust the baking time by 20 minutes!
Recipe featured in Bread Daily on 8/29/01.