11/01/2012
Sweet Potato Cranberry Bread (from Post Punk Kitchen FB page)
Makes an 8x4 loaf
I always bake a mess of sweet potatoes to have on hand throughout the week, and one of them always ends up becoming a moist and delicious loaf. The banana and sweet potato are so harmonious, with little hints of each shining through and seizing their moment, along with delicate hints of cinnamon laced throughout. I love tart cranberry bites that make you pucker! It’s always a reminder to my tastebuds that autumn is here. A cup of chopped pecans are a nice addition, if you like.
Recipe notes:
~The sweet potato should be thoroughly cooked, cooled and creamy, that way you don’t need to puree it. Just peel and mash away! You can also get away with using a can of sweet potato or pumpkin puree if you don’t have any baked sweet potatoes.
~The sweet potato and banana measurements don’t have to be perfect on their own, just make sure that they come out to 1 cup total. That is usually one average sized sweet potato and 2 small to medium bananas.
1/2 cup mashed sweet potato
1/2 cup mashed banana
1/3 cup brown sugar
1/3 cup white sugar
2 tablespoons canola oil
3/4 cup almond milk (or your preferred non-dairy milk)
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup fresh cranberries
Preheat oven to 350 F.
Mash the banana and peeled sweet potato in a large mixing bowl until relatively smooth (see note). Spoon the mashed mixture into a measuring cup to make sure it’s a cup, then return to the mixing bowl. Beat in the sugars, canola oil, milk and vanilla.
Sift in the flour, cinnamon, baking soda and salt and gently mix just to incorporate. Fold in the cranberries. Be careful not to overmix, just makes sure the cranberries are well distributed.
Lightly grease an 8×4 loaf pan. Transfer batter to pan.
Bake for 55 minutes to an hour. Use a butter knife to test for doneness. Let cool and enjoy!
