Cranberry-Sweet Potato Quick Bread

Relish this zesty cranberry and sweet potato bread – a sweet treat.

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Servings 16

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ingredients 8
Prep Time 15 min
Total Time 2 hr 35 min

Ingredients

Bread

1: (15.6-oz.) pkg. cranberry quick bread & muffin mix

1/2: teaspoon cardamom

1: cup water

2: tablespoons oil

2: eggs

3/4: cup shredded peeled dark-orange sweet potato

Topping

1: tablespoon sugar

1/4: teaspoon cardamom

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Directions

1 Heat oven to 350°F. Grease and flour bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine all bread ingredients; stir 50 to 75 strokes with spoon until mix is moistened. Pour batter into greased and floured pan.
2 In small bowl, combine topping ingredients; mix well. Sprinkle over batter.
3 Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.