Cranberry-Sweet Potato Quick Bread

I wasn't wild about this recipe as is. I agree with another reviewer in that it's thick and gooey, and it takes longer to bake than the recipe suggests. If you use a 9x5 loaf pan, increase baking time by 10 minutes, periodically checking for doneness (especially in the middle--this is where a long skewer really helps!). I would decrease the brown sugar to 1/2 cup and add 1/2 cup white sugar for sweetness, as the bread tastse a little flat I used 1 cup dried cranberries vice fresh or frozen. I also used canned sweet potatoes and drained off the syrup. You can easiIy substitute pecans or walnuts for the almonds. To make this bread look even more special, make a struesel topping of 1/2 cup brown sugar, 3 tbs all-purpose flour and 1 tbs of butter. This can be blended using two forks (or use your fingers--works better!). Add 1/4 cup chopped pecans or walnuts to the struesel topping and sprinkle over top of bread. Bake, cool, and enjoy

This bread was moist, flavorful, and... gone in two days. Next time I will decrease the amount of cranberries by a pinch; it seemed like there were just a few too many packed in. Otherwise terrific and will DEFINITELY go in my all-time favorite recipe list. Would be a great bread to give away as a gift too!

I couldn't find unsweetened canned sweet potatoes, so I baked a couple and scooped out the correct measurement. The dough was extremely thick and pasty, but I went forward. I did 4 mini-loaf pans and cooked them for about 45 minutes, putting a bit of foil over the top the last 10 minutes. While this turned out OK, next time I plan to buy the sweetened, canned yams and cut back on the sugar, hoping to get a smoother batter.

We all loved the bread. I used pecans instead of almonds and I think that it was better!