Cranberry Yam Bread

Note from Cheri: This recipe is reprinted from Eating Well Through Cancer -- Easy Recommendations During and After Treatment by by Holly Clegg & Gerald Miletello, M.D. 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. For lots more diabetic friendly recipes and information, click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

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

Makes 12 Slices Preheat oven to 350°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. Per Slice: 237 Cal; 7 g Fat (1 g Sat Fat); 41 g Carb; 35 mg Cholesterol; 132 mg Sodium; 3 g Protein; 1 g Fiber Exchanges: 1 starch; 1-1/2 Other Carb; 1 Fat