With comforting flavors and ultra soft texture, this tasty sweet potato bread is laced with dried cranberries, drizzled with frosting, and perfect for fall.

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How to make sweet potato bread with cranberries

About Cranberry Sweet Potato Bread

There are plenty of fall flavors to explore in the cooler months, and two of my personal faves are cranberry and sweet potato.

So, naturally, this sweet potato bread recipe baked cranberries and topped with sugary drizzle is a must-make once the weather gets cooler.

Sweet potato bread with cranberries baked on top

Do you have to use self-rising flour?

There are multiple types of flours out there, and this one calls for self-rising flour (as opposed to all-purpose flour).

So, what’s the difference? Why use self-rising flour?

Self-rising flour is all-purpose flour with a bit of baking powder and salt already mixed in. Using it helps speed up the baking process (less ingredients to measure, even if they’re small amounts) but it can also restrict you to the baking powder/salt ratio that’s built into the self-rising flour. Self-rising flour is common in southern recipes.

You don’t have to use self-rising flour in this recipe, but if you don’t, you’ll need to use all-purpose flour + measure out some baking powder and salt.

For every 1 cup of all-purpose flour, you’ll need also add 1 1/2 teaspoon baking powder and 1/4 teaspoon salt.

Sweet potato bread drizzled with frosting and dried cranberries

Can you substitute pumpkin for sweet potato?

Yes, you totally can!

For substituting, do a one to one ratio. So since this recipe calls for one cup mashed sweet potatoes, you would use one cup pumpkin puree. Be sure not to use pumpkin pie filling; it has seasons and flavors that will overpower this recipe.

Moist sweet potato bread

How long will this bread last?

For storing this bread, it will depend on whether or not you’ve already drizzled it with frosting.

Without frosting: When stored in a sealed container (or covered in plastic wrap), this bread should remain good for up to six days. And like most homemade breads, the flavor of this loaf will intensify after two days.

With frosting: Store in a sealed container in the refrigerator for up to three days. If you would like the flavor of the bread to mature, leave on the counter (wrapped in plastic or in a container) for two days, then frost and store in the refrigerator.

Can you freeze sweet potato bread?

Yes, you totally can!

When properly stored, this sweet potato bread will keep it’s “best” quality for about two or three months. After that point, the texture of the bread might change, but it will remain good for up to six months frozen.

Easy sweet potato bread recipe

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How to make sweet potato bread with cranberries

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Detail.

Step 1 – In a large bowl, add the following ingredients: flour, sugar, cinnamon, oil, milk, eggs, and mashed sweet potato. Mix all of the ingredients together until there are no clumps.

Step 2 – Add cranberries to bowl, then gently fold them into the batter.

Step 3 – Pour batter into a greased bread loaf pan, then sprinkle more dried cranberries on top.

Step 4 – Bake!

Step 5 – Allow bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool. While bread is cooling, whip up the frosting by mixing together powdered sugar, butter, vanilla, and milk.

Step 6 – Once bread is cool, drizzle with frosting and garnish with more dried cranberries.

Step 7 – Serve and enjoy!

Recipe Details

How to make sweet potato bread with cranberries
4.67 from 3 votes

Cranberry Sweet Potato Bread

15 mins prep + 1 hr 15 mins cook
442 kcal
Yields: 8 servings (slices)
With comforting flavors and ultra soft texture, this tasty sweet potato bread is laced with dried cranberries, drizzled with frosting, and perfect for fall.


Cranberry Sweet Potato Bread
Powdered Sugar Glaze (optional)
  • 2 tablespoon salted butter, softened
  • 1/2 teaspoon vanilla
  • 2 tablespoon milk


For the Cranberry Sweet Potato Bread
  • Preheat oven to 350 degrees F. Spray a 9×5 bread loaf pan with baking spraybaking spray, then set aside.
  • In a large bowl, whisk together flour, sugar, and cinnamon. Set bowl aside.
    1 1/2 cup self-rising flour, 1 cup granulated sugar, 1 teaspoon ground cinnamon
  • Using a stand mixer (or a hand mixer + large bowl), whip oil, milk, eggs, and sweet potato until mixed, about 2-3 minutes.
    1/2 cup vegetable oil, 2 tablespoon milk, 2 egg, 1 cup mashed sweet potatoes
  • Drop mixer speed to low and slowly scoop in dry ingredients, about 1/2 cup at a time. Continue until all dry ingredients have been added. Mix until there are no clumps, about 2-3 minutes.
  • Remove bowl from mixer. Use a spatula to gently fold dried cranberries into batter.
    1/2 cup dried cranberries
  • Pour batter into the prepared loaf pan, smoothing out the top. If desired, sprinkle additional dried cranberries on top.
  • Bake bread for 1 hour 15 minutes or until a toothpick tester comes out clean with no crumbs.
  • Allow bread to cool in the pan for 15 minutes. Gently remove bread from pan, then transfer to a wire cooling rack to cool completely.
For the Powdered Sugar Glaze (Optional)
  • While bread cools, add powdered sugar, butter, vanilla, and milk to a bowl. Whisk until consistency is smooth with no clumps.
    1 cup powdered sugar, 2 tablespoon salted butter, 1/2 teaspoon vanilla, 2 tablespoon milk
  • If mixture is too thick, add up to 1 tablespoon more milk. If mixture is too thin, add up to 1/4 cup more powdered sugar.
Putting it all together
  • Once cooled, drizzle glaze on top of bread and garnish with more dried cranberries as desired.
  • Serve immediately.


Serving: 1slice | Calories: 442kcal | Carbohydrates: 67g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 49mg | Sodium: 54mg | Potassium: 105mg | Fiber: 2g | Sugar: 46g | Vitamin A: 2505IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Leave a Reply to Bao Vu Cancel reply

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1 comment

    • Bao Vu

    Hello Chrisy,
    Can I use almond flour instead of all purpose flour? And add baking powder and salt?