This is a print preview of "Sweet Potato Bread with Cranberries" recipe.

Sweet Potato Bread with Cranberries Recipe
by Julia Ann Souders

Sweet Potato Bread with Cranberries

A tea bread full of nutritional benefits to be enjoyed as a snack, dessert or with tea. Enjoy the versatility of sweet potatoes and cranberries.
While bread is still very warm, wrap in plastic wrap or foil; cool completely. This bread freezes very well.

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Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 24 slices

Ingredients

  • 3 cups sugar
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 3 teaspoons nutmeg
  • 3 teaspoons cinnamon
  • 4 eggs, beaten
  • 1 cup cooking oil
  • 2/3 cup water
  • 2 cups sweet potatoes
  • 1 cup dried cranberries
  • 1 cup pecans are optional

Directions

  1. Preheat oven to 350 F.
  2. Grease and line 2 9 x 5-inch loaf pans with parchment.
  3. Grease parchment and flour pans.
  4. Measure and sift the dry ingredients together.
  5. Beat until smooth.
  6. Stir in 1 cup dried canberries.
  7. Pour into the 2 greased and floured loaf pans.
  8. Bake at 350 F for 1 hour.
  9. While bread is still very warm, wrap in plastic wrap or foil.
  10. Cool completely.