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Sweet Potato Quick Bread with Cranberries & Pumpkin Seeds

Sweet Potato Quick Bread
This super-moist quick bread is perfect for breakfast, teatime, or to bring as a hostess gift. It also happens to be a delicious way to use up leftover sweet potatoes from Thanksgiving dinner!


Prep Time: 10 minutes
Cook Time: 60 minutes
Yield: 1 quick loaf


  • Cooking spray
  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp table salt
  • 2 eggs
  • 1 cup mashed or pureed sweet potato
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 1/2 cup dark brown sugar
  • 1 tsp vanilla extract
  • 1 cup dried cranberries, chopped
  • 1/4 cup pumpkin seeds


  1. Preheat oven to 350 and coat a loaf pan with cooking spray.
  2. Stir together flour, baking soda, pumpkin pie spice, and table salt in a small bowl.
  3. In a large bowl beat together eggs, sweet potato, oil, applesauce, brown sugar, and vanilla extract.
  4. Fold dry ingredients into wet until just combined.
  5. Stir in cranberries and spoon batter into loaf pan.
  6. Sprinkle pumpkin seeds on top and bake for 55-60 minutes (or until a toothpick inserted in the center comes out clean).
  7. Let cool before serving.

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