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.
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Cranberry Sweet Potato Beer Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 2 loaves 1x
Ingredients
Wet ingredients:
- 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
Dry ingredients:
- 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
Mix-ins:
- 3/4 cup fresh cranberries, roughly chopped
- 3/4 cup dried cranberries (craisins)
- 3/4 cup toasted pecans, roughly chopped
For the top: A couple Tablespoons raw sugar and a few more pecans
Instructions
- 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.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Foodie Friends Friday, Sweet & Savoury Sunday and Weekend Potluck.
2 comments
G’day! Great combination, true!
Really enjoyed your photo today too!
Cheers! Joanne
Viewed as part of Foodie Friends Friday Anything Goes Party
[…] It’s almost time for my monthly cooking class at work and this month I’m focusing on stress-free Thanksgiving recipes. I have no cooktop at work, just a microwave and a cookie oven, so I have to be a little creative sometimes in coming up with things for us to make. I’ve also noticed that everyone at work seems starved for time, and I know prepping for the holiday feast can be a big task, so I’m all for making a things a little easier so you have more time to relax and enjoy the holiday with your family. In case you have cranberry scrooges at your house, don’t worry about wasting your precious cranberry sauce–it can be re-purposed to make festive things like cheesecake and sweet potato beer bread. […]