Cranberry Sweet Potato Quick Bread
Infused with the earthy sweetness of mashed sweet potato and the tart pop of fresh cranberries, this Cranberry Sweet Potato Quick Bread is a cozy, flavor-packed treat perfect for any season. This easy-to-make quick bread combines warm cinnamon spice, a hint of vanilla, and the option of crunchy nuts for added texture, delivering a moist loaf bursting with autumnal charm. With just 15 minutes of prep time and an hour in the oven, this recipe is ideal for busy bakers looking to impress with minimal effort. Enjoy it as a hearty breakfast, a satisfying snack, or even a festive holiday dessert. Simple, seasonal, and utterly delightful, this bread is a must-try for fans of wholesome and flavorful baked goods.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup Sweet potato, mashed
- 1 cup Fresh cranberries, chopped
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon, ground
- 0.5 teaspoon Salt
- 2 Eggs, large
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
- 0.5 cup Chopped nuts (optional, e.g., pecans or walnuts)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
In a separate medium bowl, beat the eggs and then mix in the mashed sweet potato, vegetable oil, vanilla extract, and milk until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the chopped cranberries and nuts, if using, until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy your homemade Cranberry Sweet Potato Quick Bread!
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 22.9 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
