Sweet Potato Quick Bread with Pumpkin Seeds
Whole wheat flour
Pumpkin pie spice
Cooked sweet potato(es)
1 cup(s), mashed (without peel)
Regular liquid egg substitute
Packed brown sugar
¾ cup(s), dark variety
Roasted pumpkin seed kernels
2 tbsp(s), salted and roasted
- Preheat oven to 180°C (350°F). Coat a 22.5-cm (9-inch) loaf pan with cooking spray.
- In a medium bowl, whisk together both types of flour, baking soda, pumpkin pie spice and salt; set aside.
- In a large bowl, place mashed sweet potato, egg substitute, applesauce, sugar, oil and vanilla extract. Beat with an electric mixer on medium speed, until well-combined, about 3 to 5 minutes.
- Fold dry ingredients into wet ingredients until just combined; pour batter into prepared pan and sprinkle top with pumpkin seeds. Bake until a tester inserted in centre of bread comes out clean, about 60 to 70 minutes. Let cool before removing from pan. Slice into 12 pieces and serve. Yields 1 slice per serving.