Cranberry Sweet Potato Quick Bread

• 2 1/2 cups all-purpose flour
• 1 cup firmly-packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup no-sugar-added canned sweet potato, mashed
• 3/4 cup egg substitute
• 1/3 cup orange juice
• 1/4 cup margarine, melted (do not use reduced-fat margarine)
• 1 cup chopped cranberries
• cooking spray
• 2 tablespoons sliced almonds

1. Preheat oven to 350u0b0F.
2. Combine first 7 ingredients in a large bowl; make a well in the center of the mixture.
3. Combine mashed sweet potato, egg substitute, orange juice and margarine in a bowl; add to dry ingredients.
4. Stir just until moist.
5. Fold in cranberries.
6. Spoon batter into a 9 by 5-inch loaf pan coated with cooking spray.
7. Sprinkle almonds over batter; press lightly into top of batter.
8. Bake at 350F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean.
9. Let cool ten minutes in pan on a wire rack; remove from pan.
10. Let cool completely on wire rack.

flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, nosugar, egg substitute, orange juice, margarine, cranberries, cooking spray, almonds

Taken from www.food.com/recipe/cranberry-sweet-potato-quick-bread-396652 (may not work)