Cranberry Sweet Potato Quick Bread - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
1 cup firmly-packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup no-sugar-added canned sweet potato, mashed
3/4 cup egg substitute
1/3 cup orange juice
1/4 cup margarine, melted (do not use reduced-fat margarine)
1 cup chopped cranberries
cooking spray
2 tablespoons sliced almonds

Preparation

Preheat oven to 350\u00b0F.
Combine first 7 ingredients in a large bowl; make a well in the center of the mixture.
Combine mashed sweet potato, egg substitute, orange juice and margarine in a bowl; add to dry ingredients.
Stir just until moist.
Fold in cranberries.
Spoon batter into a 9 by 5-inch loaf pan coated with cooking spray.
Sprinkle almonds over batter; press lightly into top of batter.
Bake at 350F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean.
Let cool ten minutes in pan on a wire rack; remove from pan.
Let cool completely on wire rack.