Sweet Potato Cranberry Bread

15 min prep 40 min cook 55 min total 3 mini loaves servings

Ingredients

  • 1 bag Birds Eye Steamfresh Chef’s Favorites Lightly Seasoned Sweet Potatoes with Brown Sugar, cooked according to package directions, cooled and mashed
  • 2 large eggs
  • 2/3 cup vegetable oil
  • 1/3 cup water
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1/2 cup chopped pecans
  • 1/4 cup dried cranberries, chopped

Directions

  1. Preheat oven to 350°F. Grease and flour 3 mini loaf pans.
  2. Mix sweet potatoes, eggs, oil, water, sugar and vanilla in large bowl until well blended.
  3. In another bowl, whisk flour, baking soda, salt and cinnamon.  Add flour mixture to sweet potato mixture until just blended. Stir in pecans and cranberries.
  4. Evenly pour batter into prepared pans.
  5. Bake 20 to 22 minutes or until toothpick inserted into center of loaves comes out clean. Cool completely on wire rack.
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