Cranberry-Sweet Potato Quick Bread

TamTastic

Sorry, getting ahead of things, but just saw this and it looks good! I am getting ready for Fall!! :laugh:

Cranberry-Sweet Potato Quick Bread

I make this bread year-round, but it's best at Christmas because of the cranberries. This makes a lovely gift wrapped in colorful cellophane and decorated with ribbon.

Ingredients
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup no-sugar-added canned mashed sweet potato
3/4 cup egg substitute
1/3 cup orange juice
1/4 cup margarine, melted
1 cup chopped cranberries
Cooking spray
2 tablespoons sliced almonds


Preparation
Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine 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 x 5-inch loaf pan coated with cooking spray; sprinkle almonds over batter. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.

Yield
16 servings (serving size: 1 slice)

Nutritional Information
CALORIES 163(20% from fat); FAT 3.6g (sat 0.7g,mono 1.6g,poly 1.1g); IRON 1.5mg; CHOLESTEROL 0.0mg; CALCIUM 47mg; CARBOHYDRATE 29.3g; SODIUM 169mg; PROTEIN 3.6g; FIBER 1.2g

TamTastic

Sorry, getting ahead of things, but just saw this and it looks good! I am getting ready for Fall!! :laugh:

Cranberry-Sweet Potato Quick Bread

I make this bread year-round, but it's best at Christmas because of the cranberries. This makes a lovely gift wrapped in colorful cellophane and decorated with ribbon.

Ingredients
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup no-sugar-added canned mashed sweet potato
3/4 cup egg substitute
1/3 cup orange juice
1/4 cup margarine, melted
1 cup chopped cranberries
Cooking spray
2 tablespoons sliced almonds


Preparation
Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine 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 x 5-inch loaf pan coated with cooking spray; sprinkle almonds over batter. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.

Yield
16 servings (serving size: 1 slice)

Nutritional Information
CALORIES 163(20% from fat); FAT 3.6g (sat 0.7g,mono 1.6g,poly 1.1g); IRON 1.5mg; CHOLESTEROL 0.0mg; CALCIUM 47mg; CARBOHYDRATE 29.3g; SODIUM 169mg; PROTEIN 3.6g; FIBER 1.2g