sweet potato-cranberry nutbread
- Categories
- Quick bread
- Holiday
- Fruits
- Yield
- 1 Loaf
| Measure | Ingredient |
|---|---|
| -JUDI M. PHELPS | |
| ¾ cup | Fresh sweet potato; peeled, cooked, mashed (1 large) |
| ¾ cup | Brown sugar; firmly packed |
| ¼ cup | Butter or margarine; melted |
| 3 | Eggs; slightly beaten |
| 1 teaspoon | Grated orange peel |
| ⅓ cup | Fresh orange juice |
| 2½ cup | All-purpose flour; sifted |
| 1½ teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| ¼ teaspoon | Ground cinnamon |
| ⅛ teaspoon | Ground mace |
| 1 cup | Fresh cranberries; coarsely chopped |
| ½ cup | Nuts; chopped |
To cook sweet potato, boil in water to cover 30 to 40 minutes, or bake in a preheated 350 degree F. oven 40 minutes until tender. Cool, peel and mash. In large mixing bowl, combine ¾ cup mashed sweet potato, brown sugar, butter, eggs, orange peel, and orange juice.
Stir together flour, baking powder, baking soda, salt, cinnamon and mace; blend into sweet potato mixture. Stir in cranberries and nuts.
Pour into greased and floured 9" x 5" x 3" loaf pan. Bake in preheated 350 degree F. oven 50 to 60 minutes or until cake tester inserted in center comes out clean. Remove from pan; cool. Wrap in foil or plastic wrap. Store overnight for easy slicing. Makes 1 loaf.
Source: Magazine clipping.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...
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