Do you need an easy bread recipe that is perfect for the holidays? Then let’s bake some Cranberry Yam Bread!

I found this recipe years ago from Holly Clegg’s Trim and Terrific Cookbook and it is super moist and delicious. If you prefer a little crunch to your bread, you can adjust this recipe by adding a half of a cup of your favorite (chopped) nuts – walnuts, pecans, almonds, or cashews are all great options.

Cranberry yam bread is great for breakfast, brunch, dessert, parties, pot-lucks, and also makes the perfect gift. Wrap your bread in plastic wrap, tie a ribbon around it, and you have the perfect gift to give to a friend or loved one.

Let’s get to baking! Here’s what you’ll need…

Ingredients:

• 8 oz. reduced-fat cream cheese, softened
• 1 cup sugar
• 15 oz. can sweet potatoes (yams), drained and mashed
• 2 eggs
• 7.5 oz. packet (or 1 ½ cups) biscuit baking mix
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ – 1 cup dried cranberries

Instructions:

1. Preheat oven to 350 degrees F.

2. Grease and flour a 9×5-inch loaf pan.

3. Beat cream cheese and sugar at medium speed with an electric mixer until light and fluffy.

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4. Add the mashed sweet potatoes and eggs. Mix until well combined.

5. Add the biscuit mix, cinnamon, nutmeg, and cranberries. Mix until just blended.

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6. Pour batter into prepared pan.

7. Bake in preheated oven for 45 minutes to 1 hour.

8. Check doneness by inserting a wooden pick and center comes out clean and sides pull from pan.

9. Once loaf is done baking, cool in pan on a wire rack for 10 minutes.

10. Remove from pan and cool an additional 30 minutes on wire rack before slicing.

11. Serve with butter and enjoy!