Sweet Potato-Cranberry Nutbread
Sweet Potato-Cranberry Nutbread offers a moist, flavorful loaf combining the natural sweetness of sweet potatoes with tart cranberries and crunchy nuts, perfect for fall gatherings.
Ingredients
- 3/4 cup cooked, peeled, mashed sweet potatoes ⓘ
- 3/4 cup brown sugar ⓘ
- 1/4 cup melted butter ⓘ
- 3 eggs ⓘ
- 1/3 cup fresh orange juice ⓘ
- 1 teaspoon grated orange rind ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon ⓘ
- 1/8 teaspoon ground mace ⓘ
- 1 cup fresh cranberries ⓘ
- 1/2 cup chopped nuts ⓘ
Instructions
- Boil the sweet potato in water to cover for 30 to 40 minutes or bake in a 350°F oven for 40 minutes or until tender. Cool, peel, and mash.
- In a large mixing bowl, combine the mashed sweet potato, brown sugar, melted butter, eggs, grated orange rind, and orange juice.
- Sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and mace.
- Gradually blend the dry ingredients into the sweet potato mixture until well mixed.
- Stir in the coarsely chopped cranberries and chopped nuts.
Tips & Substitutions
For a lighter texture, consider using a mix of whole wheat and all-purpose flour. If fresh cranberries are unavailable, dried cranberries can be used, but reduce the sugar slightly. For a vegan version, substitute eggs with flaxseed meal mixed with water. Adding a pinch of nutmeg can enhance the flavor profile, making it even more festive.
Serving Suggestions
This Sweet Potato-Cranberry Nutbread makes a delightful breakfast or snack, especially when served warm with a pat of butter or cream cheese. It pairs beautifully with Egg Sandwiches for a hearty breakfast plate. For a festive touch, serve alongside a fruit salad or Ambrosia Fruit Dip during brunch gatherings.
Storage & Reheating
Store any leftover nutbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. To reheat, simply slice and warm in the oven at 350°F for about 10 minutes, or microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato-Cranberry Nutbread contains roughly 534 calories, with 4g protein, 53g carbohydrates, and 36g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1170mg per serving (51% 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, canned sweet potatoes can be used as a time-saver. Make sure to drain them well and mash thoroughly before adding to the mixture. Adjust the sugar to taste, as canned versions can be sweeter than fresh ones.
What nuts work best in this recipe?
Chopped walnuts or pecans are excellent choices for this nutbread, providing a nice crunch and complementing the flavors. You can also experiment with hazelnuts for a unique twist or omit nuts entirely for a nut-free version.
How can I tell when the bread is done baking?
To check if the nutbread is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Baking usually takes around 60-70 minutes at 350°F, but oven variations may require slight adjustments.
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).