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# Healthy Recipes: Cranberry Sweet Potato Bread
- URL: https://www.foodconsumer.org/cranberry_sweet_potato_bread_251120090239/
- Published: 2009-11-25T14:38:00.000Z
- Updated: 2026-09-22T15:54:05.000Z
- Description: An AICR quick bread that folds mashed sweet potatoes, brown sugar, canola oil and orange and vanilla extracts into spiced all-purpose and whole-wheat flours with dried cranberries. Makes 16 servings at 160 calories each.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, #vivvo-import

## Holiday Recipe

### Cranberry Sweet Potato Bread

Ingredients

> Canola oil spray  
> 2 large eggs  
> 3/4 cup light brown sugar, firmly packed  
> 1/3 cup canola oil  
> 1 cup mashed sweet potatoes, fresh baked or canned without syrup  
> 1 tsp. vanilla extract  
> 1/2 tsp. orange extract  
> 1 cup all-purpose flour  
> 1/2 cup whole-wheat flour  
> 1/2 tsp. cinnamon  
> 1/2 tsp. nutmeg  
> 1/2 tsp. allspice or mace (optional)  
> 1/4 tsp. salt  
> 1 tsp. baking soda  
> 1 cup chopped dried unsweetened cranberries

Preheat oven to 350 degrees. Lightly coat a standard loaf pan (8x4 or 9x5-inch) with canola spray and set aside.

In a medium bowl, whisk eggs, sugar, oil, sweet potatoes and extracts until well combined.

In a large bowl, sift together flour, spices, salt and baking soda. Make a well in the center of the dry mixture and add the wet sweet potato mixture. Mix until just moistened; do not over-mix or beat batter until smooth. Gently stir in cranberries.

Bake 50 to 60 minutes, or until tester comes out clean. Remove bread from oven and allow to cool 10 minutes on rack. Remove from pan and set back on rack to completely cool. Seal bread tightly in plastic wrap, then foil. Tightly wrapped in both, it can be refrigerated up to one week or frozen up to one month.

**Makes 16 servings.**

**Per serving:** 160 calories, 5 g total fat (<1 g saturated fat), 26 g carbohydrate, 2 g protein, 1 g dietary fiber, 130 mg sodium.

FROM [aicr.ORG](http://www.aicr.org/?ref=foodconsumer.org)