Cranberry Sweet Potato Bread


This delectable bread recipe is quick and easy.  It will even make you feel festive in the middle of February!


1 can Farmer’s Market Organic Sweet Potato Puree
2 large eggs, slightly beaten
1 1/3 cups sugar
1/3 cup canola oil
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1 tsp. baking soda
1 cup chopped Stahlbush Island Farms Cranberries


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

2 Responses

  1. Laura K says:

    I made this last night. I pureed 2 (white) sweet potatoes in the blender (with added water for smoothness). They were quite large. I baked the bread (4 small loaves and 1 9×5) and it was BEAUTIFUL! After about 55 minutes I took it out and it FELL! Not sure if maybe I added too much water to puree the sweet potatoes?

    • Emily says:

      Hi Laura,

      Oh no! There is nothing worse than spending so much time and energy on a recipe only to have it fall! Baking can be very fickle. My initial thought is that it’s a combination of minor tweaks. Next time, measure out the amount of sweet potato you have on hand to make sure that it is 15 oz (roughly 1 7/8 cups) also try and mash the sweet potato using a food processor so that you won’t need to add water. In the meantime, cover up that hole with some homemade whipped cream (beat 1 cup heavy cream, 1 tablespoon sugar and 1 teaspoon vanilla extract until stiff peaks form) and no one will be the wiser.

      Happy Holidays!

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