This month’s recipe is a healthy and delicious quick bread that will help you get a headstart on your New Year’s resolutions. Perfect for baking in either a traditional or brick oven, this dish works well as either a breakfast item or an after-dinner treat both before and after the holidays. Wrapped in cellophane with a twine bow, it also makes an excellent homemade gift for the neighbors.
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Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine sweet potato, egg substitute, orange juice, and margarine in a bowl; add to dry ingredients. Stir just until moist. Fold in cranberries.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle almonds over batter. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.
Image and recipe courtesy of cooking light. photo by howard l. puckett.