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Cranberry Sweet Potato Bread

It’s rainy and cold, you need something warm, cozy and sweet; let’s make that.

You don’t need any special equipment or skill to bake this bread, only the all consuming need to want to eat something tasty, filled with comforting flavors made with your very own hands. A thing of beauty.

Due to the sweetness of the dried cranberries and the mashed sweet potatoes, this bread is sweet. If you are not that much of a sweet tooth, you could reduce the sugar by half.

To make the bread, you’ll first mix the wet ingredients together. I use melted unsalted butter. This can be substituted with margarine and omitting the salt, since margarine is salty as is. 

Then, you’ll mix the dry ingredients together and then sieve them to aerate. 

You’ll then add the dry ingredients to the wet ingredients and mix just until incorporated, making sure not to over mix. 

After this, you’ll add the pecans and dried cranberries and incorporate them into the batter. 

You’ll then pour the  batter into a greased and lined baking pan and bake the bread for 35 – 45 minutes depending on your oven or until a toothpick inserted comes out clean. 

This recipe yields two loaves of “bread”. The bread can be eaten immediately after cooling or drizzled with white chocolate ganache or whatever makes your heart happy.

It also stores beautifully and can be frozen for up to six months. 

Cranberry Sweet Potato Bread

Difficulty: Easy
Bread

2

Prep time

15

Minutes
Baking Time

35 - 45

Minutes

Ingredients

  • 1 1/4 cups, all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/2 teaspoon Nutmeg

  • 1/2 teaspoon dried ginger Ginger (You could substitute this with fresh grated ginger)

  • 1/4 teaspoon sea salt (Omit this if you are using margarine)

  • 1/2 cup sugar

  • 1/3 cup - 80g unsalted butter - melted

  • 1/4 cup - 50g vegetable oil.

  • 1/2 cup Mala

  • Zest of one orange

  • 1 cup mashed sweet potatoes.

  • 1/2 cup dried cranberries 

  • 1/2 cup pecans - chopped.

Directions

  •  Preheat the oven to 175 degrees Celsius. 

    Grease and line two 9 by 5 inches baking pans.

  • In a bowl, combine the flour, baking soda, baking powder and spices. Pass these through a sieve and set aside.  

  • In another bowl, mix the sugar, eggs, melted butter, oil, mala and salt with a whisk until smooth.

  • Add the dry ingredients to the wet and mix just until incorporated. Take care not to over mix. 

  • To the batter, add the pecans and cranberries and mix. 

  • Pour the batter into the prepared pans. Bake for 35 - 45 minutes or until a toothpick inserted in the middle comes out clean. 

  • Remove from the oven and cool for 5 minutes. Remove from the pan and cool completely. 

  • Decorate as desired and enjoy!

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