Cranberry Sweet Potato Bread

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 cup brown sugar packed
• 0.3 cup canola oil 
• 0.5 cup cranberries dried
• 2  eggs lightly beaten
• 0.5 cup flour all-purpose divided
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon orange extract 
• 0.5 teaspoon salt 
• 15 ounces sweet potatoes and into mashed drained canned
• 1 teaspoon vanilla extract 
• 1 cup flour whole wheat

Equipment

• bowl
• frying pan
• oven
• wire rack
• loaf pan
• toothpicks

Directions

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 8-in. x 4-in. loaf pan coated with cooking spray.
3. Bake at 350° for 42-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.