I've loved the different swirl breads I've seen pop up over the holidays, but have never attempted one myself. I thought about banana bread with a cranberry swirl...yummy for sure, but I had no overly ripe bananas on my counter. Cinnamon bread with a cranberry swirl? I couldn't find or come up with a plain cinnamon bread recipe to modify. Sweet potato bread with a cranberry swirl? Now we're talking, I just happened to have a baked sweet potato sitting on the top shelf of my fridge. But wait...Sweet Potato Apple Bread with a Cranberry Swirl? Ding Ding Ding!
I started with the recipe I came up with for BSI: SWEET POTATO a couple of months ago. This batter is a bit thicker than typical bread or cake batters, so I wasn't really sure how to incorporate the cranberry swirl in. The hubb helped me wing it...we just cut 6 slots in the top of the bread batter in the short direction of the pan, then pulled a knife across the long direction. As you can see, it looked like a big mess. At this point I wasn't sure what I was going to get after it spent 50 minutes in the oven. I'm still a very novice baker and am definitely learning by doing, or actually learning by taking plenty of chances that often result in big messes.
I was pleasantly surprised when I peaked in the oven after 45 minutes and all seemed well. And the smell...oh. my. goodness. It took me right back to the holidays. I gave the bread an additional 5 minutes to set up then pulled it, placing it on a rack in the pan to cool for 10 minutes. It fell a bit after sitting, I'm sure the cranberry goo contracted as it cooled and lost air bubbles, causing the bread to cave in a bit. I was absolutely terrified to flip the pan and release the loaf.
Another pleasant surprise...it released perfectly.
After letting the loaf cool on the rack without its pan for 40 minutes, I couldn't resist slicing it to see how successful our swirling method had been.
I wouldn't call it a swirl, per se, but the CK added a lovely touch to the sweet potato apple bread, both visually and orally. I will DEFINITELY be making this recipe every year, along with the cranberry ketchup. :)
Sweet Potato Apple Bread with a Cranberry Swirl
- 1 medium baked sweet potato, mashed (about 1-1/2 cups)
- 1/2 cup turbinado sugar
- 1 egg
- 1/2 cup plus 2 tbsp apple sauce
- zest from 1 orange
- 1 cup peeled, chopped tart apple (pink lady, granny smith, etc.)
- 1-1/4 cup white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1-1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup of cranberry ketchup* or other cranberry preserves
- Preheat oven to 350*. In a small bowl, mash the potato and add the brown sugar, applesauce, orange zest and egg. Mix well.
- Add the chopped apple to the wet mixture.
- In a larger bowl, sift the flour, baking soda, salt, cinnamon and nutmeg.
- Add the wet ingredients to the dry ingredients and gently fold together.
- Pour batter into greased loaf pan. Smooth top of batter, than cut 1/2-inch deep slits in batter across short direction of pan. Pour cranberry ketchup of preserves into slits, then drag a knife across long direction of pan to pull preserves through batter. Do not overwork.
- Bake for 50-55 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
* If you would like the recipe for cranberry ketchup, please send me an email. The recipe is directly from a cookbook and I am not comfortable with publishing it on the blog. Thanks!
Oh! The hubb and I did have dinner tonight too. And it was a lovely dinner, it just got overshadowed by dessert as so many great meals do (in my world anyway).
Dinner: Roasted Pork Tenderloin and Veggies. It doesn't need much of an explanation, the pictures speak for themselves. Although I do want to say that the tenderloins are from our favorite local pig farmer, Babes In The Wood. So so so good.
I hope you all had a fabulous Monday!