Relish this zesty cranberry and sweet potato bread – a sweet treat.
Cranberry-Sweet Potato Quick Bread
- Prep Time 15 min
- Total 2 hr 35 min
- Ingredients 8
- Servings 16
Ingredients
Bread
- 1 (15.6-oz.) pkg. cranberry quick bread & muffin mix
- 1/2 teaspoon cardamom
- 1 cup water
- 2 tablespoons oil
- 2 eggs
- 3/4 cup shredded peeled dark-orange sweet potato
Topping
- 1 tablespoon sugar
- 1/4 teaspoon cardamom
Instructions
-
Step1Heat oven to 350°F. Grease and flour bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine all bread ingredients; stir 50 to 75 strokes with spoon until mix is moistened. Pour batter into greased and floured pan.
-
Step2In small bowl, combine topping ingredients; mix well. Sprinkle over batter.
-
Step3Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.
Nutrition
140
Calories
4g
Total Fat
2g
Protein
25g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 140
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 25mg
- 8%
- Sodium
- 125mg
- 5%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 13g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Fat;
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