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This recipe calls for applesauce and canola oil, creating an exceptionally moist bread. Serve with coffee and tea for a morning snack, or as a light dessert for lunch. The sweet potatoes used in this recipe are organic and come from Next Step Produce, and the free-range eggs from Waterview Foods, both purchased from the Dupont Circle Freshfarm Market.


  • 3 1/2 cup unbleached, all-purpose flour, organic
  • 3 cups sugar, organic
  • 2 tsp baking soda
  • 1 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon, organic
  • 1 tsp ground nutmeg, organic
  • 1 tsp ground cloves, organic
  • 1/2 cup organic canola oil (such as Spectrum Naturals)
  • 1/2 cup all-natural, applesauce
  • 2 cups mashed sweet potato (about 3 medium sweet potatoes, peeled and cooked in a pressure cooker until tender and soft, and then mashed with a fork or other tool), organic
  • 4 free-range, organic eggs
  • 1 cup dried cranberries
  • 1 cup pecans, roughly chopped, organic
  • 1-2 tbsp turbinado sugar, organic


  1. Preheat oven at 350 degrees F.
  2. Combine flour through cloves in a large bowl. Stir well and set aside.
  3. In a separate bowl, combine oil through eggs. Whisk until eggs are fully incorporated into the other ingredients.
  4. Mix wet and dry ingredients together (be careful not to over stir). Then fold in dried cranberries and pecans.
  5. Pour mixture into 2 bread pans coated with cooking spray. Bake for 30 minutes, then sprinkle with turbinado sugar. Bake for an additional 30-45 minutes or until toothpick inserted into the middle of each bread pan comes out clean.