Cranberry & Sweet Potato Bread
Perfect for the autumn, perfect for Thanksgiving!
Ingredients: (Makes 10 Servings)
2 teaspoons cinnamon
1 teaspoon baking soda
1 3/4 cup flour
1 can (15 ounces) sweet potatoes,
2 large eggs
1/2 cup packed brown sugar
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 cup orange juice
1 1/3 cup dried cranberries
1. Preheat oven to 350°F.
2. Spray a loaf pan with non-stick cooking spray.
3. In a small bowl, stir together the cinnamon, baking soda and flour.
4. In a large bowl, mash sweet potatoes. Add eggs, brown sugar, oil, vanilla and orange juice to the large bowl. Mix well.
5. Add flour mixture from the small bowl to the large bowl. Mix just until blended.
6. Stir the cranberries into large bowl.
7. Pour into prepared pan. Bake for 60 minutes, or until toothpick comes out very clean.
Serving Size: 1/10 of the recipe
Servings Per Recipe: 10
Calories 300 Calories from Fat 80
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 40mg 14%
Sodium 170mg 7%
Total Carbohydrate 51g 17%
Dietary Fiber 3g 10%
Vitamin A 70% Vitamin C 25%
Calcium 4% Iron 10%
Percent (%) Daily Value:
5% or less is LOW
20% or more is HIGH
Quick facts on Cranberries:
For the best buy choose fresh cranberries that are clean and firm with a dark red color, not soft or wrinkled. To prepare fresh cranberries, sort to remove stems and damaged cranberries, and rinse in running water just before using. To store fresh cranberries, keep them in the refrigerator for up to 3 weeks. If you don’t use them right away, put the whole bag right in the freezer. Cranberries contain vitamin C, which is good for fighting colds and healing cuts.
Different ways to incorporate cranberries into your diet:
- Use dried cranberries in oatmeal, or as a snack.
- Use fresh or frozen cranberries in sauces, relishes, or muffins.
- Mix orange juice with cranberry juice for a refreshing change at breakfast.
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