Cranberry Sweet Potato Bread with Cinnamon and Pecans
A moist, spiced quick bread that combines earthy sweet potatoes with tart dried cranberries and warm cinnamon. The sweet potatoes create an incredibly tender crumb while adding natural sweetness and vibrant color. Perfect for fall gatherings, holiday brunches, or as a comforting afternoon treat with coffee or tea. The optional pecans add a delightful crunch that complements the soft texture beautifully.
Ingredients
- 2 ⅓ cup sugar
- ⅝ cup water
- ⅝ cup vegetable oil
- 1 teaspoon vanilla
- 2 cup sweet potatoes, mashed cooked dark-orange
- 4 eggs
- 3 ⅓ cup all-purpose flourwhole wheat flour3/4:1health
nuttier flavor, denser texture
- 2 teaspoon baking soda
- 1 ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- 1 cup sweetened dried cranberries
- 1 cup pecans, chopped
Instructions
- 1
Heat oven to 350°F and grease and flour loaf pans
- 2
Mix sugar, water, oil, vanilla, sweet potatoes and eggs in large bowl until well blended
- 3
Combine flour, baking soda, salt, cinnamon, baking powder and nutmeg in medium bowl
- 4
Add dry ingredients to sweet potato mixture and stir just until moistened
- 5
Stir in cranberries and pecans
- 6
Divide batter between prepared pans
- 7
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean
- 8
Cool 15 minutes in pans on cooling rack
- 9
Remove from pans and cool completely on rack before slicing
Tips
Use dark-orange sweet potatoes for the best color and sweetness - roast them whole until tender for easiest mashing.
Don't overmix the batter once you add the flour to keep the bread tender and avoid a tough texture.
Test doneness with a toothpick in the center - it should come out clean or with just a few moist crumbs.
Good to Know
Wrap tightly and store at room temperature up to 4 days, or refrigerate for longer storage.
Can be made 1-2 days ahead - flavors actually improve after resting overnight.
Serve at room temperature, optionally toasted with butter or cream cheese.
Common Mistakes
Don't overbake or the bread will be dry - check with toothpick at minimum time.
Cool completely before slicing to prevent crumbling and allow proper texture to set.
Substitutions
FAQ
Can I use fresh cranberries instead of dried?
Yes, but reduce sugar by 1/2 cup and toss cranberries in flour before adding to prevent sinking.
How long does this bread keep?
Room temperature for 4 days wrapped tightly, or freeze for up to 3 months in airtight packaging.
Can I make muffins instead of loaves?
Yes, bake in greased muffin tins for 18-22 minutes at 350°F until toothpick comes out clean.