Cranberry Nut Sweet Potato Bread

• 1 cup orange juice
• 1/2 cup dried cranberries
• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons confectioners' sugar
• 1 teaspoon lemon extract
• 1/3 cup butter, softened
• 1-1/4 cups sugar
• 1 egg
• 1 cup cold mashed sweet potatoes
• 1-3/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dried cranberries
• 1/2 cup chopped macadamia nuts or almonds

1. In a large saucepan, combine orange juice and cranberries; bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes or until cranberries are softened; drain. In a large bowl, beat cream cheese, confectioners' sugar and lemon extract until smooth. Fold in cranberry mixture. Cover and refrigerate for at least 1 hour.
2. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg and sweet potatoes. Combine the dry ingredients; gradually add to creamed mixture. Fold in cranberries and nuts.
3. Transfer to a greased 9x5-in. loaf pan. Bake at 350u0b0 for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil if the top browns too quickly. Cool for 10 minutes before removing from pan to a wire rack. Serve with cream cheese spread.

orange juice, cranberries, cream cheese, sugar, lemon, butter, sugar, egg, cold mashed sweet potatoes, flour, ground cinnamon, baking powder, baking soda, salt, cranberries, nuts

Taken from www.tasteofhome.com/recipes/cranberry-nut-sweet-potato-bread/ (may not work)