Cranberry and sweet potato bread

Cranberry and sweet potato bread is delicious year-round, but it’s best served at Christmas and winter period because of the cranberries. One of the remarkable properties of fresh cranberries is their ability to keep for months on end in a cool place. This is because they contain large amounts of benzoic acid, which is a natural preservative. The bulk of the world’s cranberries are now cultivated, mainly in certain parts of Canada and North America, but cranberries can still occasionally be found growing wild. Sweet potatoes have a slightly sweet flavour (as their name suggests). Sweet potatoes can be cooked in similar ways to the potato but cook much more quickly. Wrap a freshly baked loaf in cellophane and tie with a pretty ribbon for a lovely homemade gift. Also it it a great for picnics, lunch boxes for school children or healthy lunch in the office.

Ingredients:

2½ cups all-purpose flour
1 cup firmly packed brown sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ cup no-sugar-added canned mashed sweet potato
¾ cup egg substitute
1/3 cup orange juice
¼ cup margarine, melted
1 cup chopped cranberries
Cooking spray
2 tablespoons sliced almonds

cranberry and sweet potato bread

Preparation:

Preheat oven to 350°F. Combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg  in a large bowl. Make a well in center of mixture. Combine sweet potato, egg substitute, orange juice, and melted margarine in a bowl. Then add to dry ingredients. Stir just until moist. Fold in chopped cranberries.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle sliced almonds over batter. Bake at 350°F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack. When it is cool enough, remove from pan. Let cool completely on wire rack.

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