Cranberry Yam Bread
Experience the perfect balance of sweet and tangy flavors with this Cranberry Yam Bread, a moist and tender quick bread that’s ideal for fall gatherings or cozy mornings. The natural sweetness of mashed yams pairs beautifully with the bright tartness of fresh cranberries, while warm spices like cinnamon and nutmeg infuse every bite with comforting aromas. This recipe combines pantry staples like all-purpose flour and brown sugar with wholesome ingredients for a made-from-scratch feel. Each loaf bakes to golden perfection with a soft, crumbly texture, making it a versatile treat that can be savored plain or topped with a swipe of butter. With a prep time of just 20 minutes, this bread is easy to whip up, and it's sure to be a crowd-pleaser during the holiday season and beyond. Perfect for breakfast, dessert, or as a festive gift, this Cranberry Yam Bread is a must-try for anyone who loves seasonal baking.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup mashed cooked yams (sweet potatoes)
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 0.25 cup unsalted butter, melted
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries, roughly chopped
- 0.5 cup milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the mashed yams, granulated sugar, brown sugar, and melted butter. Mix until smooth.
Add the eggs and vanilla extract to the yam mixture and whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients to ensure smooth blending.
Gently fold in the chopped cranberries using a spatula, ensuring they are 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 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Serve slices as-is or spread with butter for an extra indulgent treat. Enjoy!
Nutrition Facts
Calories |
2599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 469.6 g | 171% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 229.7 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 429 mg | 33% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1736 mg | 37% | |
*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.
