This Sweet Potato-Cranberry Nutbread is a comforting, rustic loaf that bridges the gap between cake and bread. The base relies on mashed sweet potatoes for natural sweetness and incredible moisture, while dried cranberries add a bright, tart contrast. Warm spices like cinnamon and mace permeate every bite, complemented by the crunch of chopped nuts. It’s an ideal choice for holiday gatherings, Thanksgiving breakfasts, or as a special afternoon treat with coffee. The texture is dense yet tender, making it perfect for slicing and storing. This recipe uses simple pantry staples but delivers a gourmet result that feels homemade and heartfelt.
Sweet Potato-Cranberry Nutbread
Description
This Sweet Potato-Cranberry Nutbread is a comforting, rustic loaf that bridges the gap between cake and bread. The base relies on mashed sweet potatoes for natural sweetness and incredible moisture, while dried cranberries add a bright, tart contrast. Warm spices like cinnamon and mace permeate every bite, complemented by the crunch of chopped nuts. It&# 226;ÂÂs an ideal choice for holiday gatherings, Thanksgiving breakfasts, or as a special afternoon treat with coffee. The texture is dense yet tender, making it perfect for slicing and storing. This recipe uses simple pantry staples but delivers a gourmet result that feels homemade and heartfelt.Ingredients
Directions
-
Preheat oven to 350ðF (175ðC).
-
Boil peeled sweet potatoes in water until tender, about 30 to 40 minutes. Drain well.
-
Cool the sweet potatoes slightly, then peel any remaining skin and mash until smooth. Measure out 3/4 cup of mashed sweet potato.
-
In a large mixing bowl, combine the mashed sweet potato, 3/4 cup firmly packed brown sugar, 1/4 cup melted butter, 3 slightly beaten eggs, 1 teaspoon grated orange peel, and 1/3 cup fresh orange juice. Mix until well blended.
-
In a separate bowl, whisk together 2 1/2 cups sifted all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground mace.
-
Add the dry ingredients to the wet mixture and stir until just combined.
-
Gently fold in 1 cup coarsely chopped fresh cranberries and 1/2 cup chopped nuts.
-
Pour the batter into a greased and floured 9" x 5" x 3" loaf pan.
-
Bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
-
Remove from the oven and let cool in the pan for 10 minutes.
-
Turn out onto a wire rack to cool completely.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 154.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 73.8mg4%
- Total Carbohydrate 36.0g12%
- Dietary Fiber 5.4g22%
- Sugars 7.6g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For easiest slicing, wrap the cooled loaf tightly in foil or plastic wrap and let it rest overnight before cutting.
If using dried cranberries, consider soaking them in warm water or orange juice for 10 minutes beforehand to plump them up.
Walnuts or pecans work best for this recipe, but almonds or hazelnuts are also delicious.
Ensure the sweet potatoes are fully drained and mashed smoothly to avoid lumps in the final bread.
