Cranberry Sweet Potato Beer Bread
A sweet cranberry quick bread made from leftovers and beer! My niece calls this “goodie bread” and my 1 year-old nephew says “nom nom nom” when he eats it, so my sister says I should call it “Nom Nom Goodie Bread”.
If you have leftover sweet potatoes and cranberries from Thanksgiving, this is a fun way to use them. The bread is good on its own, but I think this bread is even better with a good schmear of my Whipped Pumpkin Maple Mascarpone Cream Cheese.
- 1 1/4 cups mashed sweet potatoes
- 1/4 cup cranberry sauce
- 1/4 cup Jack Daniels (or other) whiskey
- 1 1/4 cups Leinenkugel Orange Shandy (or other fruity beer)
- 4 eggs
- 1/2 Tablespoon vanilla
- 1/3 cup oil
- 1/3 cup plain nonfat yogurt
- 1/4 cup real maple syrup
- 1 cup sugar
- 2 cups whole wheat flour
- 1 1/4 cups all purpose flour
- 1/3 cup flaxmeal
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 cup fresh cranberries, roughly chopped
- 3/4 cup dried cranberries (craisins)
- 3/4 cup toasted pecans, roughly chopped
- Preheat the oven to 350 F. Put the sweet potatoes, cranberry sauce and whiskey in a handi chopper or food processor and process to a puree. Put the puree in a large mixing bowl, add the rest of the wet ingredients and stir it all together.
- Add the dry ingredients and stir until fully mixed. Fold in the craisins, cranberries and pecans into the batter.
- Divide the batter into the two bread pans and sprinkle the tops of the loaves with raw sugar and pecans. Bake at 350 for about 1 hour 10 minutes or until a wooden pick inserted in the center comes out clean.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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