Cranberry-Sweet Potato Quick Bread

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

  • prep time 15 min
  • total time 2 hr 35 min
  • ingredients 8
  • servings 16

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Slice
    Calories
    140
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    125mg
    125%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    1g
    1%
      Sugars
    13g
    13%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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