Best Cranberry Yam Bread Recipes

CRANBERRY YAM BREAD

Cranberry Yam Bread image

Provided by My Food and Family

Categories Home

Number Of Ingredients 10

Ingredients

2 units eggs
1.33333333333 cups sugar
0.333333333333 cups canola oil
1 cups sweet potatoes
1 teaspoons vanilla extract
1.5 cups all purpose flour
1 teaspoons ground cinnamon
0.25 teaspoons ground allspice
1 teaspoons baking soda
1 cups cranberries

Steps:

Preheat oven to 350 degrees. Coat a 9x5x3-inch loaf pan with cooking spray and dust with flour. In a large bowl, combine eggs, sugar, oil, yams and vanilla.
In a separate bowl, combine flour, cinnamon, allspice and baking soda. Make a well in the center, pour yam mixture into well. Mix until moistened. Stir in cranberries.
Spoon batter into prepare loaf pan. Bake for 1 hour or until a toothpick in center comes out clean.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CRANBERRY YAM BREAD

Cranberry Yam Bread image

The original of this recipe comes from The Joy of Cranberries: That Tangy Red Treat cookbook, but it's been tweaked a little here! It makes a great breakfast bread, served warm wth soft butter! Preparation time does not include time for loaf to cool completely.

Provided by Sydney Mike

Categories Quick Breads

Time 1h5m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup granulated sugar
1 cup yam, peeled, baked, mashed
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups baking mix
1 cup dried cranberries

Steps:

Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
In a large bowl, beat cream cheese & sugar until light.
Beat in yams, eggs, vanilla, cinnamon & nutmeg.
Stir in bisquick & cranberries until just blended ~ DO NOT OVER-MIX!
Spoon mixture into prepared pan.
Bake 45 to 60 minutes or until wooden pick inserted in center comes out clean.
Remove from oven & cool in pan 15 minutes.
Remove from pan & cool completely on wire rack.
When completely cool, wrap in plastic food wrap.
Serve at room temperature or cold, & refrigerate leftovers.

Nutrition Facts : Calories 228.7, Fat 9.8, SaturatedFat 4.6, Cholesterol 52.1, Sodium 235.8, Carbohydrate 32, Fiber 1.3, Sugar 19.6, Protein 3.7

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