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Cranberry-Sweet Potato Quick Bread

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By Pillsbury Kitchens
Updated Jul 19, 2010
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Relish this zesty cranberry and sweet potato bread – a sweet treat.

Cranberry-Sweet Potato Quick Bread

  • Prep Time 15 min
  • Total 2 hr 35 min
  • Ingredients 8
  • Servings 16
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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

Instructions

  • Step 
    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.
  • Step 
    2
    In small bowl, combine topping ingredients; mix well. Sprinkle over batter.
  • Step 
    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

140 Calories
4g Total Fat
2g Protein
25g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
140
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
25mg
8%
Sodium
125mg
5%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
4%
Sugars
13g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
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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