Diana's Desserts - www.dianasdesserts.com
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Cranberry Yam Bread

in Diana's Recipe Book

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Servings: 16
2 large eggs, slightly beaten
1 1/3 cups sugar
1/3 cup canola oil (vegetable oil can be used instead of canola oil)
1 cup fresh yams (sweet potatoes) cooked and mashed or 1 can (15 oz.) yams drained and mashed
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1 tsp. baking soda
1 cup chopped cranberries

Preheat oven to 350 degrees F (180 C). Coat a 9x5x3-inch loaf pan with nonstick cooking spray and dust with flour.

In a large mixing bowl, combine eggs, sugar, oil, yams, and vanilla.

In separate bowl, combine flour, cinnamon, allspice, and baking soda. Make a well in the center. Pour yam mixture into well. Mix just until moistened. Stir in cranberries.

Spoon batter into prepared loaf pan. Bake for 1 hour or until toothpick inserted in center comes out clean. If desired, serve with vanilla ice cream, or whipped topping.

Makes 16 slices.

Date: March 14, 2003

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