Sweet Potato-Cranberry Nutbread

Name: Sweet Potato-Cranberry Nutbread
Ingredients: 3/4 c. cooked, peeled, mashed, fresh sweet potatoes (1 large sweet potato); 3/4 c. brown sugar, firmly packed; 1/4 c. butter or margarine, melted; 3 eggs, slightly beaten; 1/3 c. fresh orange juice; 1 tsp. grated orange rind; 2 1/2 c. sifted all-purpose flour; 1/2 tsp. baking soda; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/4 tsp. ground cinnamon; 1/8 tsp. ground mace; 1 c. coarsely chopped, fresh cranberries; 1/2 c. chopped nuts

14 ingredients

4 steps

Ingredients

3/4 c. cooked, peeled, mashed, fresh sweet potatoes (1 large sweet potato)
3/4 c. brown sugar, firmly packed
1/4 c. butter or margarine, melted
3 eggs, slightly beaten
1/3 c. fresh orange juice
1 tsp. grated orange rind
2 1/2 c. sifted all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground mace
1 c. coarsely chopped, fresh cranberries
1/2 c. chopped nuts

Directions

1

To cook sweet potato, boil in water to cover for 30 to 40 minutes or bake in 350° oven for 40 minutes or until tender. Cool, peel and mash.
2

In a large mixing bowl, combine mashed sweet potato, brown sugar, butter, eggs, orange rind and orange juice. Sift together flour, baking powder, baking soda, salt, cinnamon and mace.
3

Blend into sweet potato mixture.
4

Stir in cranberries and nuts.