Cranberry Sweet Potato Bread
A moist, flavorful bread combining sweet potatoes, cranberries, and warm spices, perfect for holiday gatherings or cozy autumn mornings with a touch of crunch from almonds.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine brown sugar, butter, beaten eggs, mashed sweet potatoes, and orange juice in a mixing bowl.
- Add flour, salt, baking powder, cinnamon, and nutmeg to the wet ingredients and mix until just combined.
- Fold in chopped cranberries and sliced almonds.
- Pour batter into a greased loaf pan.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To keep the bread moist, ensure your sweet potatoes are well-mashed and not too dry. You can substitute the fresh cranberries with dried cranberries if they're out of season; just reduce the sugar slightly. For a twist, consider adding orange zest to enhance the citrus flavor. This recipe can also be adapted for gluten-free diets using a gluten-free flour blend.
Serving Suggestions
This Cranberry Sweet Potato Bread makes a delightful breakfast or snack, especially when served with a dollop of cream cheese or butter. It pairs beautifully with a hot cup of tea or coffee. For a festive touch, serve alongside a Sweet Heart Salad for a balanced meal. Consider it a lovely addition to your holiday brunch spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F (175°C) for about 10-15 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Sweet Potato Bread contains roughly 637 calories, with 5g protein, 61g carbohydrates, and 42g fat. It is a good source of calcium (18% of the Daily Value), dietary fiber (17% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 919mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes for convenience. Just ensure they are well-drained and mashed smoothly. Canned varieties may be sweeter, so consider adjusting the sugar in the recipe if needed.
How can I make this recipe vegan?
To make this bread vegan, replace the eggs with flaxseed meal or a commercial egg substitute. Use plant-based butter and choose a non-dairy milk or juice in place of orange juice. The result will be just as delicious while accommodating a vegan diet.
What can I serve this bread with?
This bread is versatile and pairs nicely with a variety of spreads such as cream cheese or butter. For a more substantial meal, serve it alongside a spinach and artichokes dish, or enjoy it as a sweet treat with a cup of your favorite tea.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).