Photo of Sweet Potato Quick Bread with Pumpkin Seeds by WW

Sweet Potato Quick Bread with Pumpkin Seeds

Points® value
Total Time
1 hr 25 min
15 min
1 hr 10 min
A taste of Thanksgiving any time of year. Great with tea, as a side to roasted chicken or for breakfast with light cream cheese.


All-purpose flour

1 cup(s)

Whole wheat flour

¾ cup(s)

Baking soda

1 tsp(s)

Pumpkin pie spice

1½ tsp(s)

Table salt

½ tsp(s)

Cooked sweet potato

1 cup(s), mashed (without peel)

Liquid egg substitute

½ cup(s)

Unsweetened applesauce


Packed brown sugar

¾ cup(s), dark variety

Vegetable oil

¼ cup(s)

Vanilla extract

1 tsp(s)

Unsalted roasted pumpkin seed kernels

2 tbsp(s), salted and roasted


  1. Preheat oven to 180°C (350°F). Coat a 22.5-cm (9-inch) loaf pan with cooking spray.
  2. In a medium bowl, whisk together both types of flour, baking soda, pumpkin pie spice and salt; set aside.
  3. 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.
  4. 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.