cranberry sweet potato bread

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Servs: 16  Prep: 25m  Cook: 55m  

"We grow plenty of sweet potatoes, so I try to use them in different ways. Slices of this bread, studded with dried cranberries and nuts, are especially tasty served with the citrusy cream cheese spread."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 (8 ounce) package cream cheese, softened 1 (8 ounce) package cream cheese, softened
•   1/2 teaspoon baking soda 1/2 teaspoon baking soda
•   1 egg 1 egg
•   1 cup cold mashed sweet potatoes 1 cup cold mashed sweet potatoes
•   1/2 cup dried cranberries 1/2 cup dried cranberries
•   1 teaspoon lemon extract 1 teaspoon lemon extract
•   1 cup orange juice 1 cup orange juice
•   3 tablespoons confectioners' sugar 3 tablespoons confectioners' sugar
•   1/2 teaspoon salt 1/2 teaspoon salt
•   DOUGH: DOUGH:
•   1/2 teaspoon baking powder 1/2 teaspoon baking powder
•   1/2 cup chopped macadamia nuts or almonds 1/2 cup chopped macadamia nuts or almonds
•   1 1/4 cups sugar 1 1/4 cups sugar
•   1/3 cup butter or margarine, softened 1/3 cup butter or margarine, softened
•   1 3/4 cups all-purpose flour 1 3/4 cups all-purpose flour
•   1/2 cup dried cranberries 1/2 cup dried cranberries
•   1 teaspoon ground cinnamon 1 teaspoon ground cinnamon

Instructions

1. 1. In a 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 mixing bowl, beat cream cheese, confectioners' sugar and lemon extract until smooth. Fold in cranberry mixture. Cover and refrigerate for at least 1 hour. Meanwhile, in a mixing bowl, cream butter and sugar. Beat in egg and sweet potatoes. Combine the dry ingredients; gradually add to creamed mixture. Fold in cranberries and nuts. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick 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. Serve with the cream cheese spread.

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