Sweet Potato Bread


In our area pumpkin is hard to find this year. I was able to get 2 pie or sugar pumpkins from our grocery store and 1 from our farm share. Pie or sugar pumpkins are smaller, more fleshy and less stringy than carving pumpkins. We cut them in half, removed the seeds, and roasted them. Once they cooled we peeled off the skin and froze the flesh for pumpkin pies later next month.

Sweet potatoes (or yams which are different but used pretty much interchangeably in the US) or butternut squash are a good substitute for when you cannot find pumpkin. Especially this time of year both tend to be in plentiful supply.

Verdict: Everyone thought I had made this bread with pumpkin. It tastes slightly different but no one could tell. My family likes to have the bread on weekend mornings for breakfast, with butternut squash chili for a side (my kids like it with a smear of cream cheese), or even made into a french toast for a brunch. Lots of delicious ways to have this bread.

I usually double or triple this recipe to have a loaf or two in the freezer for busy weekends or school mornings. Defrost the night before and warm in the microwave or oven if you wish with butter or cream cheese. YUM!

Sweet Potato Bread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

Ingredients:

  • 1-2 sweet potatoes, baked and mashed to 2 cups
  • 1 1/4 cups sugar
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 3/4 cup flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking powder

Directions:

  1. Preheat oven to 350 degrees.
  2. Prep bread pan with non-stick spray and set aside.
  3. Add the sweet potatoes sugar, water, oil and eggs to a large bowl and mix well.
  4. Slowly add the flour, baking soda, salt, baking powder, and pumpkin pie spices. Stir to mix well.
  5. Pour the bread batter into the bread pan.
  6. Bake for 70 minutes or until toothpick inserted in center comes out clean.
  7. Remove from the oven. Allow to cool for 15 minutes while still in the pan.
  8. Turn out the bread on a wire rack to cool completely.

8 Comments Add yours

  1. Good tip about substituting the squash.

    Liked by 2 people

    1. koolaidmoms says:

      Thank you so much!

      Liked by 1 person

  2. On Friday, October 30, 2020, What’s for Dinner Moms? wrote:

    > koolaidmoms posted: ” In our area pumpkin is hard to find this year. I was > able to get 2 pie or sugar pumpkins from our grocery store and 1 from our > farm share. Pie or sugar pumpkins are smaller, more fleshy and less stringy > than carving pumpkins. We cut them in half, rem” >

    Liked by 2 people

  3. This looks yummy, Marco. I’ve never heard of bread made with either pumpkin or sweet potato before.

    Liked by 2 people

    1. koolaidmoms says:

      It is a slightly sweet bread with a nice cinnamon sugary flavor.

      Liked by 1 person

  4. My husband would be all over this bread. He goes crazy for sweet potatoes. 🍂🍠

    Liked by 1 person

    1. koolaidmoms says:

      I love sweet potatoes too. They are so good.

      Liked by 1 person

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