Cranberry and Walnut Sweet Potato Bread


A wonderfully moist bread with balanced flavors!





1 loaf

Prep Time

30 minutes

Rise Time

1-1/2 to 1-3/4 hours

Bake Time

45 to 50 minutes


  • 1/2 cup water
  • 1/3 cup milk
  • 3 tablespoons honey
  • 4 tablespoons butter OR margarine, cut into chunks
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1-1/2 cups whole wheat flour
  • 1/2 cup old-fashioned oats
  • 1-1/2 teaspoons salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup mashed sweet potatoes
  • 1-1/4 to 1-3/4 cups bread flour
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts


Heat water, milk, honey and butter until warm (100° to 110°F) and pour into large mixer bowl.  Butter may not melt completely. Add yeast and stir to mix; let sit for 5 minutes.

Add whole wheat flour, oats, salt, pumpkin pie spice and sweet potatoes. Beat for 2 minutes until smooth. Gradually add enough bread flour to form a soft dough. Turn dough out onto lightly floured surface and knead until smooth and elastic,  6 to 8 minutes. Place in greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place 1 hour or until double.

Punch dough down and knead in cranberries and walnuts. Shape into 8-inch log and place in a greased 8-1/2 x 4-inch loaf pan. Cover loosely with plastic wrap coated with cooking spray and allow to rise 30 to 45 minutes or until dough is 1-1/2 inches above pan. Uncover and bake in a preheated 350°F oven for 45 to 50 minutes or until golden brown.

Let cool in pan for 5 to 10 minutes, then remove from pan and cool loaf completely on a wire rack. 

RECIPE NOTE:  Canned sweet potoates, mashed, may be used.