Saturday, November 27, 2010
Leftovers--Sweet Potato~Cranberry bread
Now, for Thanksgiving, I made a large casserole of sweet potatoes with dried cranberries and mini ginger chips. It was delicious, but I had leftovers.
Sweet Potato~Cranberry Bread
1/2 cup butter (1 stick) unsalted butter, softened
1 cup packed, light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups mashed sweet potatoes
3 cups King Arthur All-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cardamon
1/2 tsp. freshly ground nutmeg
1 tsp. vanilla extract
1 cup apple cider (or apple juice)
3/4 cup dried cranberries
1/3 cup Ginger mini chips (optional, but really good)
Preheat oven to 350F-degrees. Spray two 5" x 9" loaf pans with a baking spray (or use can use muffin pans)
In the bowl of the KitchenAid, using the paddle attachment, beat the butter and sugars together until fluffy. Add the eggs, one at a time and beat well between the additions. Add the mashed sweet potatoes and beat to incorporate. Sift together the dry ingredients and add to the batter, alternating with the apple cider (or juice). Beat only to combine. Add the vanilla extract and mix to combine. Stir in the cranberries and Ginger mini chips, if using.
Spoon into the prepared pans. and smooth the tops.
1 cup confectioners' sugar
1 tsp. light Karo syrup
1 tsp. vanilla
1 tsp. hot water
Mix all the ingredients together. Drizzle the smooth glaze over the loaves.
Creating new recipes with leftovers makes me smile and I hope this bread brings a smile to you and your family. Enjoy!
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