Pumpkin Sweet Potato Bread

0
BusyMom 0

"I didn't have an extra pie crust. I had leftover pumpkin and sweet potato pie filling. I didn't want to throw it out, so I decided to experiment with it. It turned out better than expected. I'm sure it will work using either pumpkin or sweet potato pie filling. Can add nuts, raisins, etc. if desired."

Ingredients 1 h 20 m {{adjustedServings}} servings 235 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf pans.
  2. Mix pumpkin pie filling, sweet potato pie filling, water, and oil together in a bowl; add flour, baking soda, and baking powder. Stir well. Pour mixture into the prepared loaf pans.
  3. Bake in the preheated oven until a knife inserted into each loaf comes out clean, about 1 hour.
Tips & Tricks
Candied Sweet Potatoes

See how to put the sweet in sweet potatoes.

Sweet Potato Puff

Learn how to make sweet potato puff topped with crunchy pralines.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 0

  1. 0 Ratings

  2.  
  3.  
  4.  
  5.  
  6.