Glazed Cranberry Sweet Potato Bread

3-1/2 cups all-purpose flour, 2/3 cups sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, 3/4 teaspoon salt, 4 eggs, (lightly beaten), 2 cups mashed cooked sweet potatoes (1 large uncooked sweet potato makes this amount), 12 ounces whole-berry cranberry sauce (homemade is best or use a can) 2/3 cup rapeseed oil, 3/4 cup chopped pecans.

Glaze: 1 cup icing sugar, 1/4 cup orange juice, 1/8 teaspoon ground allspice

In a large bowl, combine the flour, sugar, baking soda, baking powder and salt.

In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil.

Stir into dry ingredients just until moistened.

Fold in pecans.

Pour into two greased 9-in. x 5-in. loaf pans.

Bake at 350° / 180°C / 160°fan for 55-60 minutes or until a skewer inserted near the centre comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.

2 loaves (16 servings each).

Whole berry cranberry sauce with water melon cubes

Fresh Cranberries are in season from November and don't have to just be enjoyed at christmas time.

Ingredients:

12oz fresh cranberries, 1 cup cold water, 3/4 cup light brown sugar, 3 level tbsp icing sugar, 1 cinnamon stick, 1tsp lemon juice, zest of 1 orange, 1/8 tsp allspice, 1 star anise.

For diabetics substitute 1 cup of Splenda for the sugar.

Combine all ingredients in a medium saucepan. Bring to a boil, cover, then turn to medium heat. Continue cooking until all the berries pop. Remove from heat and let cool. Discard the cinnamon stick and star anise. Refrigerate until cold, or serve warm over roughly chopped melon cubes.

This is also good as a topping for breakfast cereals.

Use the remaining cranberry sauce for my delicious Cranberry and sweet potato bread.