Cranberry Yam Bread Recipes

CRANBERRY YAM BREAD

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.

SWEET POTATO CRANBERRY SAUCE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
• Combine cranberry sauce, sweet potatoes, eggs, white sugar, oil, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add flour, nutmeg, allspice, baking soda, and baking powder; mix well. Fold raisins into the batter.
• Divide batter evenly among the loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Place loaf pans on a wire rack to cool completely.

CRANBERRY SWEET POTATO QUICK BREAD

Steps:

• Preheat oven to 350°F.
• Combine first 7 ingredients in a large bowl; make a well in the center of the mixture.
• Combine mashed 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 by 5-inch loaf pan coated with cooking spray.
• Sprinkle almonds over batter; press lightly into top of batter.
• Bake at 350F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean.
• Let cool ten minutes in pan on a wire rack; remove from pan.
• Let cool completely on wire rack.

CRANBERRY-SWEET POTATO BREAD

Steps:

• Heat oven to 350°F. Grease and flour 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. In large bowl, mix sugar, water, oil, vanilla, sweet potatoes and eggs until well blended.
• In medium bowl, mix flour, baking soda, salt, cinnamon, baking powder and nutmeg. Add to sweet potato mixture; stir just until dry ingredients are moistened. Stir ¡n cranberries and pecans. Divide batter evenly between 8-inch pans or spoon into 9-inch pan.
• Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pans on cooling rack.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.