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Cranberry and Walnut Sweet Potato Bread

  • Intermediate
  • 1 loaf
  • 2 hr 45 min
Baking Success Or Baking Mess


1/2 cup water
1/3 cup milk
3 tablespoons honey
4 tablespoons butter OR margarine, cut into chunks
1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
1-1/2 cups whole wheat flour
1/2 cup old-fashioned oats
1-1/2 teaspoons salt
1 teaspoon pumpkin pie spice
1/2 cup mashed sweet potatoes
1-1/4 to 1-3/4 cups bread flour
1/2 cup dried cranberries
1/2 cup chopped walnuts


Heat water, milk, honey and butter until warm (100° to 110°F) and pour into large mixer bowl. Butter may not melt completely. Add yeast and stir to mix; let sit for 5 minutes.

Add whole wheat flour, oats, salt, pumpkin pie spice and sweet potatoes. Beat for 2 minutes until smooth. Gradually add enough bread flour to form a soft dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place 1 hour or until double.

Punch dough down and knead in cranberries and walnuts. Shape into 8-inch log and place in a greased 8-1/2 x 4-inch loaf pan. Cover loosely with plastic wrap coated with cooking spray and allow to rise 30 to 45 minutes or until dough is 1-1/2 inches above pan. Uncover and bake in a preheated 350°F oven for 45 to 50 minutes or until golden brown.

Let cool in pan for 5 to 10 minutes, then remove from pan and cool loaf completely on a wire rack.

RECIPE NOTE: Canned sweet potoates, mashed, may be used.

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