Sweet potato-cranberry nutbread

1 Loaf

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
¾ cup Fresh sweet potato; peeled, cooked, mashed (1 large)
¾ cup Brown sugar; firmly packed
¼ cup Butter or margarine; melted
3 Eggs; slightly beaten
1 teaspoon Grated orange peel
⅓ cup Fresh orange juice
2½ cup All-purpose flour; sifted
1½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground mace
1 cup Fresh cranberries; coarsely chopped
½ cup Nuts; chopped

Directions

To cook sweet potato, boil in water to cover 30 to 40 minutes, or bake in a preheated 350 degree F. oven 40 minutes until tender. Cool, peel and mash. In large mixing bowl, combine ¾ cup mashed sweet potato, brown sugar, butter, eggs, orange peel, and orange juice.

Stir together flour, baking powder, baking soda, salt, cinnamon and mace; blend into sweet potato mixture. Stir in cranberries and nuts.

Pour into greased and floured 9" x 5" x 3" loaf pan. Bake in preheated 350 degree F. oven 50 to 60 minutes or until cake tester inserted in center comes out clean. Remove from pan; cool. Wrap in foil or plastic wrap. Store overnight for easy slicing. Makes 1 loaf.

Source: Magazine clipping.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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