* Exported from MasterCook *
Bread, Cranberry-Sweet Potato Quick
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fruit Low Fat
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup no sugar added mashed sweet potatoes
3/4 cup egg substitute
1/3 cup orange juice
1/4 cup margarine -- melted
1/4 cup chopped cranberries
cooking spray
2 tablespoons sliced almonds
Preheat oven to 350F.
Combine first 7 ingredients in a large bowl; make a well in center of
mixture. Combine sweet potato, egg substitute, orange juice, and
margarine in a bowl; add to dry ingredients. Stir just until moist.
Fold in cranberries.
Spoon batter into a 9 x 5" loaf pan coated with cooking spray;
sprinkle almonds over batter. Bake at 350F 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; remove from pan. Let cool
completely on wire rack.
Yield: 16 servings
(serving size: 1 slice)
Description:
"Tart dried cranberries perfectly complement the sweet potato's
flavor in this festive quick bread. Top with sliced almonds for a
delicious crunch."
Source:
"Cooking Light, Nov 1996"
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Per Serving (excluding unknown items): 183 Calories; 5g Fat (24.0%
calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 214mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
NOTES : This sweet potato quick bread is delicious year-round, but
it's best served at Christmas because of the cranberries. Wrap a
freshly baked loaf in cellophane and tie with a pretty ribbon for a
lovely homemade gift.