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Cranberry Sweet Potato Bread
This spiced quick bread brings together the natural moisture of mashed sweet potatoes with the tart bite of dried cranberries. Warm spices like cinnamon and nutmeg give the loaf a comforting aroma that fills the kitchen as it bakes. Chopped pecans add a welcome crunch to every slice, balancing the tender crumb. It is an excellent choice for a cozy weekend breakfast or a satisfying afternoon snack with coffee. The recipe yields enough batter for two smaller loaves or one large loaf, making it easy to share or save for later.
Ingredients
- 2 cups mashed cooked dark-orange sweet potatoes (about 1¼ lb)
- 2⅓ cups sugar
- ⅔ cup vegetable oil
- ⅔ cup water
- 1 teaspoon vanilla
- 4 eggs
- 3⅓ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- 1 cup sweetened dried cranberries
- 1 cup chopped pecans, if desired
Instructions
- 1Preheat the oven to 350°F. Grease two 8x4-inch loaf pans or one 9x5-inch loaf pan with shortening, then dust lightly with flour.
- 2Combine the mashed sweet potatoes, sugar, vegetable oil, water, vanilla, and eggs in a large bowl until smooth. Whisk the flour, baking soda, salt, cinnamon, baking powder, and nutmeg together in a separate medium bowl.
- 3Fold the dry ingredients into the sweet potato mixture, stirring only until no dry streaks remain. Gently fold in the dried cranberries and chopped pecans. Pour the batter evenly into the prepared pans.
- 4Bake for 1 hour to 1 hour 10 minutes. A toothpick inserted into the center should come out clean. Let the bread cool in the pans on a wire rack for 15 minutes.
- 5Run a knife around the edges of the pans to loosen the loaves, then turn them out onto the wire rack. Allow the bread to cool completely for about 2 hours before slicing.
- 6Wrap the cooled loaves tightly in plastic wrap or aluminum foil. Store the bread at room temperature for up to 4 days or in the refrigerator for up to 1 week.