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Cranberry Sweet Potato Bread
Mashed sweet potatoes bring natural moisture to this spiced quick bread, balancing the tart bite of dried cranberries. Warm cinnamon and nutmeg fill the kitchen with a comforting aroma while the loaf bakes, and chopped pecans add a satisfying texture to the tender crumb. You'll get enough batter for two smaller loaves or one large one, so there's plenty to slice for breakfast or enjoy with your afternoon coffee.
Equipment
- Oven
- Loaf Pan
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 so the leavening agents distribute evenly.
- 3Fold the dry ingredients into the sweet potato mixture, stirring only until no dry streaks remain. Don't overmix, or the bread will become tough. 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.
Notes
- Storage: Wrap the cooled loaves tightly in plastic wrap or aluminum foil. Keep at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- Freezer-friendly: Wrap the fully cooled loaves in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Nut allergy: You can easily omit the pecans if needed, or swap them for walnuts or pumpkin seeds.