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