Easy Cranberry Sweet Potato Bread


1 can Farmer’s Market Organic Sweet Potato Puree
1 (8 oz.) package reduced-fat cream cheese, softened
1 cup sugar
2 large eggs
1 1/2 cups biscuit baking mix
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup Stahlbush Island Farms frozen cranberries (chopped)


Preheat oven to 350 degrees. In a mixing bowl, cream together the cream cheese and sugar until light. Beat in the sweet potato and eggs. Stir in the biscuit mix, cinnamon, nutmeg, and cranberries until just blended. Turn into a 9x5x3-inch loaf pan coated with nonstick cooking spray. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes.

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