Ingredients
1
(15.6-oz.) pkg. cranberry quick bread & muffin mix
1/2
teaspoon cardamom
1
cup water
2
tablespoons oil
2
eggs
3/4
cup shredded peeled dark-orange sweet potato
1
tablespoon sugar
1/4
teaspoon cardamom
Preparation
Heat oven to 350°F. Grease and flour bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine all bread ingredients; stir 50 to 75 strokes with spoon until mix is moistened. Pour batter into greased and floured pan.
In small bowl, combine topping ingredients; mix well. Sprinkle over batter.
Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.
