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Cranberry-Sweet Potato Quick Bread

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Cranberry-Sweet Potato Quick Bread
  • Prep Time 15 min
  • Total Time 2 hr 35 min
  • Servings 16
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Relish this zesty cranberry and sweet potato bread – a sweet treat.

Ingredients

Bread

1
(15.6-oz.) pkg. cranberry quick bread & muffin mix
1/2
teaspoon cardamom
1
cup water
2
tablespoons oil
2
eggs
3/4
cup shredded peeled dark-orange sweet potato

Topping

1
tablespoon sugar
1/4
teaspoon cardamom

Directions

  • 1 Heat oven to 350°F. Grease and flour bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine all bread ingredients; stir 50 to 75 strokes with spoon until mix is moistened. Pour batter into greased and floured pan.
  • 2 In small bowl, combine topping ingredients; mix well. Sprinkle over batter.
  • 3 Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
140
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
1g
5%
)
Cholesterol
25mg
8%
Sodium
125mg
5%
Total Carbohydrate
25g
8%
(
Dietary Fiber
1g
4%
,
Sugars
13g
)
Protein
2g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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