I’ve been making this quick bread since it was first posted on Bella Eats almost two years ago. Needless to say, I’m a fan. It makes use of one of my favorite things in the world – the humble sweet potato. Usually I serve up sweet taters in savory preparations, but there is just something about this bread. Sweet, but wholesome.
It is also an amazing use up for leftover cranberry sauce, which many of us still have sitting in our fridges after Thanksgiving. You could even make it with leftover Thanksgiving sweet potatoes if you have them laying around. Just make sure they’re not too heavily salted or flavored with savory ingredients (garlic may not go so well in this sweet bread).
I recommend serving a slice warmed up with a smudge of butter, or even a touch of cream cheese with some more cranberry sauce. A mug of chai tea or a cup of eggnog is also the perfect accompaniment. Ok, I need to finish up this post so I can go grab a slice – yum!
Sweet Potato Bread with Cranberry Sauce Swirl
*based on this recipe from Bella Eats
1 medium sweet potato, peeled, steamed and mashed (about 1-1/2 cups)
1/2 cup turbinado sugar (brown sugar would also work)
1/2 cup plus 2 tbsp apple sauce
zest from 1 orange
1-1/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp sea salt
1-1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup of cranberry sauce (i thinned it with a bit of water)
1.) Preheat oven to 350*F. In a bowl, combine the potato with the brown sugar, applesauce, orange zest and egg. Mix until creamed.
2.) In a larger bowl, combine the flour, baking soda, salt, cinnamon and nutmeg.
3.) Stir the wet ingredients in to the dry ingredients.
4.) Pour the batter into loaf pan sprayed with cooking spray. Smooth top of batter, then use a butter knife to cut 1/2-inch deep holes into the batter. I made 8 holes. Use a spoon to pour the cranberry sauce into the holes. Use the knife to drag across the batter in the long direction of the pan to create swirls.
5.) Bake for 50-55 minutes. Remove from oven and cool in pan for 10 minutes then remove from the pan and cool on a wire rack.
p.s. here is a glimpse into the glamorous life of a pet owning food blogger.