Cranberry and Sweet Potato Bread

Photo Credit: “img_0121.jpg” by Juan Mike Linksvayer / CC BY Pubic Domain

By rladouceur April 16, 2015

Key Points

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.

Preheat oven to350°F.
Spray a loaf pan with non-stick cooking spray
In a small bowl, stir together the cinnamon, baking soda and flour.
In a large bowl, mash sweet potatoes. Add eggs, brown sugar, oil, vanilla and orange juice to the large bowl. Mix well.
Add flour mixture from the small bowl to the large bowl. Mix just until blended.
Stir the cranberries into large bowl.
Pour into prepared pan. Bake for 60 minutes, or until tooth pick comes out very clean.