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Glazed Cranberry Sweet Potato Bread

This recipe stars one of our state’s crops. Topped with an easy orange glaze, slices of the moist bread make a sweet snack to enjoy anytime. —Sweet Potato Festival Committee, Vardaman, Mississippi
  • Total Time
    Prep: 15 min. Bake: 55 min. + cooling
  • Makes
    2 loaves (16 slices each)


  • 3-1/2 cups all-purpose flour
  • 1-2/3 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 4 large eggs, room temperature, lightly beaten,
  • 2 cups mashed cooked sweet potatoes
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2/3 cup canola oil
  • 3/4 cup chopped pecans
  • Glaze:
  • 1 cup confectioners' sugar
  • 1/4 cup orange juice concentrate
  • 1/8 teaspoon ground allspice


  • In a large bowl, combine the flour, sugar, baking soda, pie spice, baking powder and salt. In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil. Stir into dry ingredients just until moistened. Fold in pecans.
  • Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.
Nutrition Facts
1 slice: 216 calories, 7g fat (1g saturated fat), 27mg cholesterol, 161mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Grammy Debbie
    Dec 30, 2015

    What a uniquely different and delicious holiday bread. It is so delicious and very moist. The flavors of sweet potato, cranberry and orange come together so beautifully. This will become one of my go-to additions to my holiday bread selections.

  • Tillies
    Nov 8, 2014

    This is one of the best quick breads ever. I had a left over large sweet potato, a cup of fresh grated cranberries and some pumpkin I wanted to use, and this recipe came up in my search. So I substituted the fresh cranberries for the canned cranberry sauce and increased the sugar to 3 cups. I substituted walnuts for pecans, and put a little of the pumpkin in because I didn't have quite enough sweet potato. Also I did not have pumpkin pie spice, so I put in 1 tsp. cinnamon, and 1/4 tsp each ginger, cloves, and nutmeg. One other substitution, because my daughter can't eat wheat--I used Pamela's baking mix instead of flour. I also baked it in a bundt pan instead of the 2 loaf pans.The cake (and it really is a cake--very sweet) came out beautifully in the bundt pan. I cooled it for 20 minutes on a cooling rack, and then it dropped out perfectly. It was a beautiful brown color. Instead of the glaze, we had a little cream cheese frosting left over, so we heated that a little and then dribbled it over the cake. It was the perfect flavor for this recipe. The crust was wonderfully chewy, almost like a brownie, and the inside was moist, rich, and flavorful.I might add raisins next time, but other than that it was perfect, and it disappeared in two days among 5 adults.