Sweet Potato Quick Bread is full of fall flavors everyone loves. Cranberries add a wonderful texture.
Don’t you just love quick breads? I have a deep love of all things bread, but these little gems hold a special place in my heart. Their name conveys just how wonderfully easy they’ll be to prepare.
There is no waiting for the dough to rise so you know that time will never be an issue. Quick breads never make a lot of mess or create a mountain of dishes, so clean up is a breeze. Not only that, they’re incredible versatile! You can let your imagination and culinary creativity run wild. Throw just about anything into a quick bread batter and it’s almost guaranteed to be fabulous.
Filled with the flavors, scents and spices of the season, this Sweet Potato quick bread with cranberries should make it into the quick bread hall of fame. This tender loaf of bread is dotted with the sweet tartness of cranberries – perfect for Autumn – and carries over seamlessly right into winter.
With the addition of a plethora of shredded sweet potatoes, a mild sweetness is created, and they add incredible moisture to your bread. Next, we add a little crunch and texture with buttery chopped pecans.
Those three ingredients are the shining stars of this seasonal quick bread but the batter that holds it all together truly rounds out the flavor in such a wonderful way. A spiced warmth is created with the additions of cinnamon, nutmeg, cloves and a touch of maple syrup.
This sweet potato quick bread comes together in a flash. Nothing more than a few stirs with your dough whisk and you’ll be ready to pop this spiced cranberry sweet potato bread into the oven.
The wait as this bread bakes will be the hardest part of all, as the intoxicating scent of those warm spices waft through your home, tempting you. You’ll definitely want to try one slice warm, you won’t be able to resist!
Kate is the queen of quick breads! If you love her sweet potato and cranberry bread, you’ve got to check out her Gluten Free Zucchini Bread Recipe. And if you’re feeling really decadent? Don’t skip past her Cookies & Cream Ice Cream Bread Recipe.
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Sweet Potato Quick Bread Recipe
Ingredients
- 1 cup All-Purpose Flour
- 1 cup Whole Wheat Flour
- 2 teaspoons Ground Cinnamon
- 3/4 teaspoon Nutmeg freshly grated
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 3/4 cup Pure Maple Syrup high quality
- 1 cup Brown Sugar
- 1/4 cup Unsweetened Apple Sauce
- 1/2 cup Vegetable Oil
- 3 Egg room temperature
- 1 teaspoon Pure Vanilla Extract
- 3 cups Sweet Potato peeled and grated
- 1/2 cup Dried Cranberries
- 1 cup Pecans coarsely chopped
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick baking spray containing flour. Cut a piece of parchment to a 9×5-inch rectangle and lay in the bottom of the pan.
- In a large bowl, add both flours, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. Whisk together to combine. Set aside.
- In a large bowl, add the maple syrup, brown sugar, applesauce, oil, eggs and vanilla. Whisk well until completely combined.
- Stir in the sweet potatoes then the flour mixture, just until combined and evenly moistened preferably using a dough whisk to avoid over mixing. Gently fold in the cranberries and pecans.
- Scrape batter into prepared pan and bake in center of preheated oven for approximately 1 hour and 20 minutes or until a tester inserted in the center comes out clean.
- Remove loaf from oven and cool in loaf pan for 15 minutes on a wire rack. Invert and turn bread out onto wire rack to cool completely.