Cranberry Yam Bread
Deliciously moist, spiced yam bread loaded with chopped fresh cranberries.
2 large eggs, slightly beaten
1 1/3 cups granulated sugar
1/3 cup canola oil
1 cup fresh yams (sweet potatoes) cooked and mashed or 1 (15-ounce) can yams drained and mashed
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon baking soda
1 cup chopped fresh or frozen cranberries
- Preheat oven to 350°F (175°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.
Makes 16 slices.
Nutritional Information Per Serving (1/16 of recipe): CAL 163 (29% from fat); FAT 5g; PROTEIN 2g; CARB 27g; CHOL 27mg; SODIUM 99mg
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
Recipe provided courtesy of Louisiana Sweet Potato Commission.