Go Back
+ servings

Sweet Potato - Cranberry Bread

Julia Ann
Enjoy the versatility of sweet potatoes and cranberries in a tea bread full of nutritional benefits for a snack or dessert.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Bread
Cuisine American
Servings 30 slices


  • 3 cups sugar
  • 3 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 2 teaspoons fresh grated nutmeg
  • 3 teaspoons cinnamon
  • 4 eggs beaten
  • 1 cup cooking oil
  • 2/3 cup water
  • 2 cups sweet potatoes
  • 1 cup dried cranberries
  • 1 cup pecans optional


  • Preheat oven to 350 F.
  • Grease and line the bottoms of 2 - 9 x 5-inch loaf pans with parchment paper.
  • Grease the parchment paper and dust pans with flour.
  • Measure and sift the dry ingredients together into a large bowl.
  • Add the eggs, oil, water and sweet potatoes to the dry ingredients.
  • Beat until smooth.
  • Stir in the cranberries and nuts if used.
  • Pour into the 2 greased and floured loaf pans.
  • Bake at 350 F for 1 hour, or inserted toothpick come out clean.
  • Take bread out of the pans while very warm.
  • Wrap in plastic wrap or foil to cool completely.
  • Can be frozen.


Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!