Sweet Potato Cranberry Quick Bread with a Cranberry Powder Glaze #BreadBakers #Sponsored

Sweet Potatoes, Cranberry Sauce and warm spices combine to create the perfect Harvest Flavor profile.  I turned this bread into mini loaves that I can freeze and use all Holiday season long.  They are perfect when entertaining or taking as a hostess gift when attending a gathering.  They also are a lovely addition to the cookies on your dessert buffet.

It's time for Bread Bakers........

I am hosting Bread Bakers this month and asked the others to join me in Celebrating the Harvest.  Can you tell that I have Thanksgiving on the brain??

Let's see what the others have pulled out of the oven......

• Broccoli & Oats Sandwich Bread - Gluten Free by Sneha’s Recipe
• Cheddar Spinach Quick Bread by Food Lust People Love
• Cranberry Orange Beet Bread by Palatable Pastime
• Honeyed Spelt and Oat Levain  by A Messy Kitchen
• Pomegranate and Blueberry Jam Milk Buns  by Karen’s Kitchen Stories
• Pumpkin Nasturtium Pull Apart Bread by Cook with Renu
• Sweet Potato and Cranberry Quick Bread  by A Day in the Life on the Farm
• Winter Squash Sourdough Boules by  Culinary Adventures with Camilla

You are going to want to print out this recipe and set it aside as it is a perfect way to use up some of your Thanksgiving leftovers.  Of course, you needn't wait until you have leftovers to make this bread that would be perfect as part of the feast itself or as a quick, delicious breakfast that you can serve on the big day.

In fact, these can be made with canned sweet potatoes and cranberry sauce any time of the year.  I just am in the habit of always considering what I will do with my leftovers.   And I ALWAYS have leftovers because I would rather have too much food than not enough food.

If you are using leftovers and the potatoes were already sweetened for use in a casserole you are going to want to reduce the amount of sugar in the recipe to reflect that.  If your casserole also contained nuts all the better, it lends great texture to the bread.

I was approached by Selafina Spices and offered free product in exchange for an honest review of their product on this blog.  I did not get any monetary compensation and all writings and opinions are strictly my own.  

One of the things I appreciated about this offer is that I was able to choose what product I wished to receive.  One of the items I chose was Cranberry Powder.  I had never heard of it, nor had I ever tried it but I try to always have cranberry juice concentrate on hand for medical purposes and the stuff I buy at the vitamin/supplement store is expensive.  I thought that this would stir into my orange juice just as well and give me the same benefits.

Then when I made this bread and went into my spice drawer for cinnamon and nutmeg, I spied the Cranberry Powder and pulled it out.  I was going to add it to the bread itself but didn't want to overwhelm the other flavors so instead I decided to make a glaze.

I don't normally glaze this bread, or I should say I hadn't normally glazed this bread......That is all going to change now because this glaze is the bomb and the perfect topping for these little mini loaves.  And look at that color....tinted all pretty for the holidays without any food coloring.  Just all natural ingredients to get that pink hue.

This recipe made 6 mini loaves and one small (half size) loaf of bread.  I baked the mini loaves for 30 minutes and added an additional 10 minutes for the half size loaf.  If you are using a regular size loaf pan you will need to bake it for 60-70 minutes.

Breads, Quick Bread, Sweet Bread, Sweet Potatoes, Cranberries, Dessert

Breads

American

Yield: 12 servings

Author: Wendy Klik

Sweet Potato Cranberry Bread

Sweet Potatoes, Cranberry Sauce and warm spices combine to create the perfect Harvest Flavor profile.

Prep time: 10 MinCook time: 70 MinTotal time: 1 H & 20 M

Ingredients

• 1 c. sugar
• 1/2 c. brown sugar
• 1/2 c. canola oil
• 2 eggs
• 1 3/4 c. flour
• 1 t. baking soda
• 1/2 t. cinnamon
• 1/2 t. nutmeg
• pinch of salt
• 1 c. cooked and mashed sweet potatoes
• 1 c. cranberry sauce (I used whole berry sauce)

Glaze

• 1/2 c. powdered sugar
• 2 T. heavy cream
• 1 t. cranberry juice powder (I used Selefina)

Instructions

1. Beat the sugars and oil in the large bowl of a stand mixer, fitted with the paddle attachment.
2. Add the eggs and beat until well combined.
3. Combine the flour, cinnamon, nutmeg, salt and baking soda. Turn the mixer speed to low and add to the creamed mixture until incorporated.
4. With mixer still on low stir in the potatoes and cranberry sauce.
5. Pour into a loaf pan or pans of your choosing that has been generously treated with baking spray.
6. Bake in a preheated 350* oven for 60-70 minutes for a full size loaf, 40-45 minutes for a half size loaf or 25-30 minutes for mini loaves.
7. Let cool in pans on wire rack for about 10 minutes before turning out to cool completely.
8. Cover with Glaze when cooled, if desired.

1. Whisk together the sugar, cream and cranberry powder until smooth, adding a drop or two of cream as needed to reach desired consistency.

Nutrition Facts

Calories

333.87

Fat (grams)

11.24

Sat. Fat (grams)

1.54

Carbs (grams)

56.46

Fiber (grams)

1.16

Net carbs

55.3

Sugar (grams)

38.52

Protein (grams)

3.26

Sodium (milligrams)

129.71

Cholesterol (grams)

30.11

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