Cranberry Yam Bread
Deliciously moist, spiced yam bread loaded with chopped fresh cranberries.
1 cup cooked and mashed fresh yams (sweet potatoes) or 1 (15-ounce) can yams, drained and mashed
1 cup chopped cranberries
2 large eggs, slightly beaten
1 1/3 cup granulated sugar
1/3 cup canola oil
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon baking soda
- Preheat oven to 350°F (175°C). Coat 9x5x3-inch loaf pan with nonstick cooking spray and dust with flour; set aside.
- 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 servings.
Nutritional Information Per Serving (1/16 of recipe): Calories: 163; Total Fat: 5g; Cholesterol: 27mg; Total Carbs: 27g; Protein: 2g; Sodium: 99mg.
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
Recipe and photograph courtesy of Louisiana Sweet Potato Commission.