Sweet Potato Cranberry Sauce Bread

Ingredients and Weight:

• 2 lbs sweet potatoes, peeled and cubed
• 1 cup whole wheat flour
• 1 cup white flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 eggs
• 1 (12-ounce) can cranberry sauce

Preparation Time:

20 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, combine sweet potatoes, whole wheat flour, white flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time. Stir in cranberry sauce.
4. Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
5. Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let bread cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutritional Information:

Per slice (1/8 of loaf):

• Calories: 250
• Fat: 6g (9% DV)
• Saturated Fat: 3g (15% DV)
• Cholesterol: 40mg (13% DV)
• Sodium: 120mg (5% DV)
• Carbohydrates: 45g (15% DV)
• Dietary Fiber: 3g (12% DV)
• Sugar: 16g
• Protein: 5g

Dish Characteristics:

• Soft and moist
• Sweet and tangy
• Rich in spices
• Perfect for breakfast, lunch, or dessert

User Comments:

• "This bread was a hit at my holiday party! It was so flavorful and moist." - Sarah M.
• "I love the combination of sweet potatoes and cranberries. This bread is perfect for fall." - Emily C.
• "This bread was easy to make and turned out beautifully. It will definitely be a regular in my baking rotation." - Jessica P.

Special Precautions and Tips:

• If you don't have sweet potatoes on hand, you can substitute carrots.
• For a sweeter bread, use dark brown sugar instead of light brown sugar.
• Let the bread cool completely before slicing to prevent crumbling.