Sweet Potato and Cranberry Bread
  • 8 cups flour
  • 6 teaspoons baking powder
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 8 egg whites
  • 4 cups firmly packed light brown sugar (use a dry measuring cup)
  • 6 cups cooked and pureed sweet potatoes
  • 1 cup vegetable oil
  • 6 teaspoons pure vanilla extract
  • 4 cups fresh cranberries
  • 2 cups dried cranberries
  • 1 cup golden raisins
  • 1 cup currants
  • 2 cups chopped pecans
  1. Preheat oven to 350F. Lightly grease and flour bottom and sides of four 9 x 5 inch loaf pans; set aside. In a large mixing bowl sift together flour, baking powder, baking soda and salt. In a seperate large bowl, whisk together eggs, egg whites, brown sugar, sweet potatoes, vegetable oil and vanilla extract. Add dry ingredients to sweet potato mixture. Stir about five strokes, then add fresh and dried cranberries, raisins, currants and pecans. Mix until just combined. DO NOT OVERMIX! Pour batter in prepared loaf pans. Bake for about 50 to 60 minutes or until toothpicks inserted in center of loafs come out clean. Cppl in pans 10 minutes, then turn loafs out on wire racks and cool completely before serving.
This is a healthy and tasty way to start your day. We found this recipe in "Cooking Thin with Chef Kathleen" by Kathleen Daelemans.