Recipe: High-Antioxidant Cranberry Sweet Potato Bread
This colorful, moist bread provides lots of protective plant compounds, including beta-carotene from sweet potatoes and proanthocyanidins from cranberries. They help prevent cancer and heart disease, and protect your eyes, stomach and urinary tract.
Serves 12.
2 large eggs, slightly beaten
1 c. sugar
1/3 c. canola oil
1 c. cooked and mashed sweet potatoes, canned or fresh
1 tsp. e vanilla extract
3/4 c. all-purpose flour
3/4 c. coarsely ground corn meal
1 tsp. cinnamon
1 tsp. allspice
1 tsp. baking soda
1 c. chopped fresh cranberries
- Preheat oven to 350 degrees.
- Coat a 9-inch-by-5-inch-by-3-inch loaf pan with nonstick cooking spray and dust with flour.
- In a large bowl, combine eggs, sugar, oil, sweet potatoes and vanilla.
- In a separate bowl, combine flour, cornmeal, cinnamon, allspice and baking soda.
- Pour dry mixture into wet, and mix just until moistened.
- Stir in cranberries.
- Pour batter into prepared loaf pan.
- Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
Nutritional Information per Serving: 206 calories, 2g protein, 35g carbohydrates, 7g fat (.7g saturated) 35mg cholesterol, 1.3 g fiber, 319 mg sodium.
