Purple Yam and Cranberry Quick Bread

No....it doesn't come out Purple! This is a delicious, light quick bread. It is difficult to eat just one slice. It's really good with cheese, especially a sharp cheddar. Purple Yam goes by many names depending on which country you live. It is called Ube Yam, Okinawan Sweet Potato, 10 month yam etc. However, it is now readily available all over the world, and is said to have many health benefits.

Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon

½ teaspoon Nutmeg

½ teaspoon Allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Greek Yogurt
2 eggs, lightly beaten
1/2 cup sugar
1/4 cup half and half
1/4 cup canola oil
1 teaspoon vanilla or orange extract, depending on your preference
1 cup finely grated purple yam

Zest and juice of one lemon
1/4 cup dried cranberries
1/4 cup chopped walnuts

Directions 

1.      Preheat oven to 350 degrees F. Grease and flour a 9-by-5-inch loaf pan and set aside. I also line the bottom of the pan with parchment paper. Set aside.

2.      Peel and grate the purple yam. Mix with the lemon zest and juice. Set aside. In a large bowl, combine flours, baking powder, spices, baking soda, and salt. In a medium bowl, combine yogurt, egg, sugar, milk, oil, and vanilla. Stir in grated purple yam mixture. Add this mixture all at once to flour mixture. Stir just until moistened. Fold in cranberries and nuts. Spoon batter into prepared pan, spreading evenly. Bake for 50 to 55 minutes or until a skewer inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pans. Cool completely before cutting into slices.