Cranberry Sweet Potato Bread

• 1/2 cup dried cranberries
• 1/2 cup all-purpose flour, divided
• 1 cup whole wheat flour
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon each ground cinnamon, nutmeg and allspice
• 1/4 teaspoon baking soda
• 1 can (15-3/4 ounces) sweet potatoes, drained and mashed
• 2 large eggs, room temperature, lightly beaten
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract

1. Toss cranberries with 1 tablespoon all-purpose flour; set aside. In a large bowl, combine the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour. In another bowl, combine the sweet potatoes, eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in cranberries.
2. Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350u0b0 for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

cranberries, allpurpose flour, whole wheat flour, brown sugar, baking powder, salt, ground cinnamon, baking soda, sweet potatoes, eggs, canola oil, vanilla, orange extract

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