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Sweet Potato-Cranberry Nutbread
Yield: 1 Loaf
3/4 c fresh sweet potato, peeled, cooked, mashed (1 large)
3/4 c brown sugar, firmly packed
1/4 c butter or margarine, melted
3 eggs, slightly beaten
1 ts grated orange peel
1/3 c fresh orange juice
2 1/2 c all-purpose flour, sifted
1 1/2 ts baking powder
1/2 ts baking soda
1/2 ts salt
1/4 ts ground cinnamon
1/8 ts ground mace
1 c fresh cranberries, coarsely chopped
1/2 c nuts, chopped
To cook sweet potato, boil in water to cover 30 to 40 minutes, or
bake in a preheated 350 degree F. oven 40 minutes until tender.
Cool, peel and mash. In large mixing bowl, combine 3/4 cup mashed
sweet potato, brown sugar, butter, eggs, orange peel, and orange
juice. Stir together flour, baking powder, baking soda, salt,
cinnamon and mace, blend into sweet potato mixture. Stir in
cranberries and nuts. Pour into greased and floured 9" x 5" x 3"
loaf pan. Bake in preheated 350 degree F. oven 50 to 60 minutes
or until cake tester inserted in center comes out clean. Remove
from pan, cool. Wrap in foil or plastic wrap. Store overnight
for easy slicing. Makes 1 loaf.
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Potato Cranberry