Cranberry-Sweet Potato Quick Bread

By davethibodeaux

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

Step 1

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.