Cranberry Yam BreadThis festive quick bread can be made from common items on your pantry shelf. Not overly sweet, it can be served for breakfast, tea, or as a light dessert.
- 1/2 c orange, pineapple or apple juice
- 1 cup dried cranberries
- 1-20 oz can cut yams in light syrup
- 2 large eggs, lightly beaten
- 1/2 c brown sugar, packed
- 1/3 c sunflower oil
- 1 tsp vanilla extract
- 1-1/2 c all-purpose flour
- 1/2 c wheat germ
- 1 c walnuts, coarsely chopped
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 350 degrees. Generously grease a 9 x 5 x 3-inch loaf pan with vegetable shortening and dust with flour. In a small saucepan, bring the orange juice and cranberries to boil. Lower heat and simmer the cranberries 5 minutes, stirring often until juice is nearly gone. Remove from heat and allow to cool 15 minutes.
- In a medium bowl, mash the yams (and their liquid) with a potato ricer or fork until fairly smooth. Add beaten eggs, brown sugar, oil, and vanilla. Stir in cranberries with any juice remaining.
- In a large bowl, combine flour, wheat germ, walnuts, cinnamon, allspice, baking powder, baking soda, and salt. Blend well.
- Pour yam mixture into the dry ingredients. Mix just until moistened. Spoon batter into prepared loaf pan. Bake for 65-80 minutes or until a toothpick in center comes out clean and the top is browned. Turn out onto a rack to cool for at least one hour before cutting and serving.