Cranberry Nut Sweet Potato Bread

Name: Cranberry Nut Sweet Potato Bread
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 79 milliliters butter, softened; 3 Tbsps confectioners sugar; 227 grams package cream cheese, softened; 118 milliliters dried cranberries; 1 egg; 237 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon lemon extract; 118 milliliters chopped macadamia nuts or almonds; 237 milliliters orange juice; 1 teaspoons salt; 237 milliliters sugar; 237 milliliters cold mashed sweet potatoes

Cranberry Nut Sweet Potato Bread might be just the bread you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 225 calories, 3g of protein, and 12g of fat each. Head to the store and pick up baking powder, baking soda, lemon extract, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

In a large saucepan, combine orange juice and cranberries; bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes or until cranberries are softened; drain. In a large bowl, beat cream cheese, confectioners' sugar and lemon extract until smooth. Fold in cranberry mixture. Cover and refrigerate for at least 1 hour.

Ingredients you will need

Powdered Sugar

Lemon Extract

Cream Cheese

Orange Juice

Cranberries

Equipment you will use

Sauce Pan

Bowl

Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg and sweet potatoes.

Ingredients you will need

Sweet Potato

Butter

Cream

Sugar

Egg

Equipment you will use

Bowl

Combine the dry ingredients; gradually add to creamed mixture. Fold in cranberries and nuts.

Ingredients you will need

Cranberries

Nuts

Transfer to a greased 9-in. x 5-in. loaf pan.

Equipment you will use

Loaf Pan

Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cover loosely with foil if the top browns too quickly. Cool for 10 minutes before removing from pan to a wire rack.

Equipment you will use

Toothpicks