So, after Thanksgiving and the refrigerator is full of leftovers, what to make to repurpose some of them...come up with a recipe that makes the family think they're getting something new! That's what I did with a container of sweet potatoes and a half of a bag of cranberries (the other half went into a pie).
Sweet Potato~Cranberry Streusel Bread
3 large eggs
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup vegetable oil
2 cups mashed sweet potatoes
2 tsp. vanilla extract
2 tsp. Pumpkin Pie spice
2 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Kosher salt
1 1/2 cups fresh cranberries
1 cup firmly light brown sugar
2 tsp. cinnamon
1/4 cup King Arthur all-purpose flour
3 T unsalted butter, melted
Preheat oven to 350F-degrees. Grease and flour (or spray with a baking spray) two 9 x 5-inch loaf pans. Mix up streusel ingredients in a small bowl and set aside.
In a stand mixer, using a paddle attachment, beat the eggs and sugar together until thoroughly combined. Add the melted butter, oil, and vanilla and mix again.
Combine the dry ingredients and add to this mixture, just until incorporated--don't over mix! Stir in the cranberries.
Spoon half of the mixture into each pan, then, divide the streusel mixture between them. Finish with more batter to cover.
Bake in the preheated oven 55-60 minutes, but test to see if they are done by using a cake tester or wooden skewer. Remove from the oven and allow to cool for 10 minutes before turning the bread out to cool completely.
There's one loaf to slice for now and one to put in the freezer for when the next few weeks become hectic from Christmas shopping. Enjoy!