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Cranberry-Sweet Potato Bread

  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 24

Ingredients

2 1/3
cups sugar
2/3
cup water
2/3
cup vegetable oil
1
teaspoon vanilla
2
cups mashed cooked dark-orange sweet potatoes (about 1 1/4 lb)*
4
eggs
3 1/3
cups all-purpose flour
2
teaspoons baking soda
1 1/2
teaspoons salt
1
teaspoon ground cinnamon
1/2
teaspoon baking powder
1/2
teaspoon ground nutmeg
1
cup sweetened dried cranberries
1
cup chopped pecans, if desired

Steps

Hide Images
  • 1
    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.
  • 2
    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.
  • 3
    Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pans on cooling rack.
  • 4
    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.

Expert Tips

  • *1 can (23 oz) sweet potatoes in syrup, drained and mashed can be substituted for the fresh sweet potatoes.

Nutrition Information

Nutrition Facts

Serving Size: 1 Slice
Calories
240
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
280mg
12%
Potassium
135mg
4%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
6%
Sugars
25g
Protein
3g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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