SWEET POTATO-CRANBERRY NUTBREAD

      Title: SWEET POTATO-CRANBERRY NUTBREAD
  Categories: Quick bread, Holiday, Fruits
       Yield: 1 Loaf
  
            -JUDI M. PHELPS
     3/4 c  Fresh sweet potato; peeled,
            -cooked, mashed (1 large)
     3/4 c  Brown sugar; firmly packed
     1/4 c  Butter or margarine; melted
       3    Eggs; slightly beaten
       1 ts Grated orange peel
     1/3 c  Fresh orange juice
   2 1/2 c  All-purpose flour; sifted
   1 1/2 ts Baking powder
     1/2 ts Baking soda
     1/2 ts Salt
     1/4 ts Ground cinnamon
     1/8 ts Ground mace
       1 c  Fresh cranberries; coarsely
            -chopped
     1/2 c  Nuts; chopped
  
   To cook sweet potato, boil in water to cover 30 to 40 minutes, or
   bake in a preheated 350 degree F. oven 40 minutes until tender. Cool,
   peel and mash. In large mixing bowl, combine 3/4 cup mashed sweet
   potato, brown sugar, butter, eggs, orange peel, and orange juice.
   Stir together flour, baking powder, baking soda, salt, cinnamon and
   mace; blend into sweet potato mixture.  Stir in cranberries and nuts.
   Pour into greased and floured 9" x 5" x 3" loaf pan. Bake in
   preheated 350 degree F. oven 50 to 60 minutes or until cake tester
   inserted in center comes out clean. Remove from pan; cool.  Wrap in
   foil or plastic wrap.  Store overnight for easy slicing. Makes 1 loaf.
   
   Source:  Magazine clipping.
   
   Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
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