Sweet Potato Cranberry Nut Bread

I always have to have sweet potato and cranberries represented on my thanksgiving dinner table, usually in the form of the traditional cranberry sauce, and baked sweet potatoes with an orange honey syrup…but, I have come to realize that not everyone enjoys these two staples in their traditional way so I created this bread to represent both these items in one recipe 🙂 .

This bread is a play off of my banana nut bread (original recipe given to me by my sister). It basically uses the same ingredients but substitutes the banana with the sweet potato and 1/2 of the nuts with dried cranberries (although fresh would be nice too), and has the addition of milk.

You will need:

• 1 box yellow cake mix
• 1 package (4 serving size) instant vanilla pudding
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 1/4 cups mashed sweet potato (1 large potato)
• 4 large eggs, lightly beaten with fork
• 1/2 cup whole milk (or any kind if you don’t have whole)
• 1/2 cup chopped pecans (or walnuts)
• 1/2 cup dried cranberries

Steps:

1. In a mixing bowl, combine all the ingredients, except for nuts and cranberries, well.
2. Fold in the nuts and cranberries, and distribute the batter (which will be thick) between 2 greased, regular sized, loaf pans, or one bigger one.
3. Bake at 350F for 50 to 55 minutes, or until a toothpick comes out clean.
4. Allow to cool in pan for 5 minutes and then turn it onto a rack to cool completely.
5. Service with homemade cinnamon butter (1 stick room temperature butter with 1 teaspoon of ground cinnamon, and a pinch of salt, well mixed).

Kali Orexi!