Cranberry-Sweet Potato Quick Bread

I make this bread year-round, but it's best at Christmas because of the cranberries. This makes a lovely gift wrapped in colorful cellophane and decorated with ribbon.

Yield: 16 servings (serving size: 1 slice)

Ingredients

• 2 1/2  cups  all-purpose flour
• 1  cup  firmly packed brown sugar
• 1 1/2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  ground nutmeg
• 3/4  cup  no-sugar-added canned mashed sweet potato
• 3/4  cup  egg substitute
• 1/3  cup  orange juice
• 1/4  cup  margarine, melted
• 1  cup  chopped cranberries
• Cooking spray
• 2  tablespoons  sliced almonds

Preparation

Preheat oven to 350°.

Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine sweet potato, egg substitute, orange juice, and margarine in a bowl; add to dry ingredients. Stir just until moist. Fold in cranberries.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle almonds over batter. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.

Nutritional Information

Calories:

163 (20% from fat)

Fat:

3.6g (sat 0.7g,mono 1.6g,poly 1.1g)

Protein:

3.6g

Carbohydrate:

29.3g

Fiber:

1.2g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

169mg

Calcium:

47mg