13 December, 2010

Easy Cranberry Yam Bread | Holly Clegg

The natural sweetness of the yams with the burst of cranberries will keep this easy bread tops on everyone’s list. ~Louisiana Cookin' Magazine
Photo and recipe via Louisiana Cookin'

Easy Cranberry Yam Bread
Makes 16 servings
1 (8-oz) pkg reduced-fat cream cheese, softened
1 cup sugar
1 (15-oz) can Louisiana yams (sweet potatoes), drained and mashed
2 large eggs
1-1/2 cups biscuit baking mix
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup dried cranberries or chopped fresh cranberries


Preheat oven to 350°F.

Coat a nonstick 9- x 5- x 3-inch loaf pan with nonstick cooking spray.

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.

Pour batter into prepared pan and 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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