pumpkin-sweet-potato-bread

Pumpkin Sweet Potato Bread

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  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
BusyMom
Recipe by  BusyMom

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 loaves

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Directions

  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.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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Sweet Potato Bread I

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Sweet Potato Bread II