Holly Clegg's Cranberry Sweet Potato Bread -

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Holly Clegg's Cranberry Sweet Potato Bread

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By Holly Clegg

Posted July 23rd, 2007

Holly Clegg is the author of Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment, (2001, Favorite Recipes Press (FRP))

Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment

Servings:	12
Author Notes:	The natural sweetness of yams combined with the tartness of cranberries makes this the perfect fall holiday bread. This bread makes a great gift and is a Holly Clegg personal favorite.
Ingredients:	2 large eggs, slightly beaten 1-1/3 cups sugar 1/3 cup canola oil 1 cup mashed sweet potatoes (yams), canned or cooked fresh 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1 teaspoon baking soda 1 cup chopped cranberries
Instructions:	Preheat oven to 350Â°F. Coat a 9x5x3-inch loaf pan with non-stick cooking spray and dust with flour. In a large bowl, combine eggs, sugar, oil, yams and vanilla. In a separate bowl, combine flour, cinnamon, allspice, and baking soda. Make a well in the center and pour yam mixture into well. Mix just until moistened. Stir in cranberries. Spoon batter into prepared loaf pan. Bake for 1 hour or until a toothpick in center comes out clean. Exchanges: 1 starch; 1-1/2 other carb; 1 fat