Sweet Potato Cranberry Quick Bread

• 1 cup All-purpose Flour
• 1/2 cups Whole Wheat Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Nutmeg
• 1 teaspoon Cinnamon
• 1/2 cups Sugar
• 1/2 cups Brown Sugar
• 1/4 cups Vegetable Oil
• 1/4 cups Unsweetened Applesauce
• 2 Large Eggs
• 1 teaspoon Vanilla
• 1 cup Mashed Cooked Sweet Potato
• 1/2 cups Dried Cranberries Tossed In The Below Amount Of Flour
• 1 teaspoon Flour

1. Preheat the oven to 350 F. Grease an 8"x4" loaf pan.
2. In a large bowl, whisk together flours, baking powder, salt, baking soda, nutmeg and cinnamon.
3. In a medium bowl, whisk together sugar, brown sugar, vegetable oil, and applesauce. Add the eggs and whisk until combined. Whisk in the vanilla and the sweet potato.
4. Add the wet ingredients to the dry ingredients, and mix until just combined. Combine the dried cranberries and flour in a small bowl. Fold cranberries into the batter.
5. Pour the batter into the prepared loaf pan. Bake for 45-60 minutes, until a toothpick inserted into the center of the bread comes out with a few moist crumbs. Remove pan from oven and set it on a rack. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. The bread will cut much easier if you let it cool.

allpurpose, whole wheat flour, baking powder, salt, ubc, nutmeg, cinnamon, sugar, brown sugar, ubc, ubc, eggs, vanilla, cranberries, flour

Taken from tastykitchen.com/recipes/breads/sweet-potato-cranberry-quick-bread/ (may not work)