This Cranberry Sweet Potato Bread just screams fall! It’s the perfect bread to enjoy Thanksgiving morning for breakfast, served as part of your appetizer spread, and is even sweet enough to be a Thanksgiving dessert. But let’s not make it compete with pie okay?
And since it’s time to start thinking about gift giving, add this to your Christmas baking list to give to your friends and neighbors this Holiday season.
Or, if you’re like me, you can make this bread just for the sweet and spiced smell of cranberries, cinnamon and nutmeg that will be wafting through your kitchen. And then you’ll eat the entire loaf by yourself before there’s ever any evidence it was there!
No matter what the reason for making, you’ll be happy to know this bread is healthy! It’s low in fat and the sweet potatoes make it high in fiber. It’s perfectly moist, full of flavor, and it’s dense and hearty.
With a drizzle of honey, this healthy bread quickly becomes a healthy little dessert. This is also a great way to use up any leftover mashed sweet potatoes after Thanksgiving. Enjoy!
Healthy Cranberry Sweet Potato Bread
1/2 cup dried cranberries
1/2 cup all-purpose flour, divided
1 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground cinnamon, nutmeg and allspice
1/4 teaspoon baking soda
1 large sweet potato
1 egg + 1 egg white, lightly beaten
1/4 cup applesauce
1 teaspoon pure vanilla extract
1/2 teaspoon orange extract
Wash and peel sweet potato and cut into cubes. Bring a medium pot of water to a boil and add sweet potato. Boil for 10-12 minutes until cubes are tender. Drain from water. Place potatoes in a bowl and mash with a potato masher or a fork. Mash until creamy.
Toss cranberries with 1 tablespoon all-purpose flour; set aside. In a large bowl, combine the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour.
In another bowl, combine the sweet potatoes, egg + egg white, applesauce and extracts. Stir into dry ingredients just until moistened. Fold in cranberries.
Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for about 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.