Mar 012012

Morsels of Life - Cranberry Sweet Potato Bread

I still had some cranberries in the freezer, so I figured I’d make some Cranberry Sweet Potato Quick Bread. The sweet potatoes and cranberries make this bread look a bit festive – perfect for brightening up your morning just a bit. :) I’d even call this bread healthy – only a quarter cup each of butter and sugar per loaf. (You could go lower depending on your sweet potatoes and preferences.

Plus, you’ve got cranberries, considered a superfruit, and sweet potatoes, ranked #1 in nutritional value by the Center for Science in the Public Interest. This bread tasted sweet and tangy on its own, but next time, I might add some chopped nuts for extra texture.

Cranberry Sweet Potato Bread
A sweet and tangy quick bread with cranberries and sweet potatoes.

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Yield: 1 loaf


  • 1.5 cups flour (I used half whole wheat and half white.)
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 egg
  • 1/2 cup water
  • 3/4 cup sweet potatoes, mashed
  • 1/4 cup butter
  • 1 cup cranberries, chopped
  • 1 cup nuts (optional)


  1. Form Dry Team by mixing flour, baking powder, cinnamon, and nutmeg.
  2. Form Wet Team by mixing remaining materials.
  3. Introduce the two teams.
  4. Pour batter into greased loaf pan and bake at 350F until golden brown and delicious.

Linked to: Ingredient Spotlight

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