Diana's Desserts - www.dianasdesserts.com

Cranberry Yam Bread

in Diana's Recipe Book

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Servings: 16
Serve this tasty quickbread on Thanksgiving morning with coffee or tea. It also makes a great snack on a chilly autumn or winters day.

2 large eggs, slightly beaten
1 1/3 cups sugar
1/3 cup canola oil (or vegetable oil may be substituted)
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 9 x 5 x 3-inch loaf pan with nonstick cooking spray and dust with flour.

In large 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. Serve with whipped cream or non-dairy whipped topping, or a scoop of vanilla ice cream.

Makes 16 slices.

Date: March 14, 2003

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