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Sweet Potato Cranberry Sauce Bread

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"Uses up these two holiday leftovers. It has a festive flavor and is so moist! I made this up based on another recipe and made it specific to what I had on hand. You can do the same. I love the combo of nutmeg and allspice... it just says holidays!"
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1 h 5 m servings 374
Original recipe yields 12 servings (4 mini loaves)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
  2. Combine cranberry sauce, sweet potatoes, eggs, white sugar, oil, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add flour, nutmeg, allspice, baking soda, and baking powder; mix well. Fold raisins into the batter.
  3. Divide batter evenly among the loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Place loaf pans on a wire rack to cool completely.


  • Cook's Notes:
  • You can also add nuts or cranberries if desired and use more mashed sweet potatoes (up to 2 cups), depending how much you have left over. Substitute leftover sweet potato casserole for the mashed potatoes if desired.
  • Baking time is longer for a large loaf pan and shorter for muffin pans. Just check with a toothpick to make sure it is done.

Nutrition Facts

Per Serving: 374 calories; 10.8 65.6 5.3 46 153 Full nutrition

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