Thursday, May 16, 2013

Cranberry Sweet Potato Bread

This recipe was adapted from I LOVE quick breads...great for breakfasts, brunches, and snacks. I like mine full of flavor and not too sweet. Add in some nutrition and I'm sold. This little number fits my bill:

Cranberry Sweet Potato Bread

2 1/2 cups whole wheat pastry flour
2/3 cup sucanot sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 t ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup baked and mashed sweet potato
3 egg whites
1/3 cup orange juice
1/4 cup unsweetened applesauce
1 cup chopped fresh cranberries

Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine sweet potato, egg whites, orange juice, and applesauce in another bowl; add to well in dry ingredients. Stir just until moist. Fold in cranberries.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. 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.

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