Photo of Sweet potato quick bread with pumpkin seeds by WW

Sweet potato quick bread with pumpkin seeds

7 - 8
PersonalPoints™ per serving
Total Time
1 hr 30 min
20 min
1 hr 10 min
This recipe for sweet potato quick bread with pumpkin seeds will give you a taste of Thanksgiving any time of year. It's a shapeshifter: The bread is amazing paired with tea, as a side to roasted chicken, or for breakfast with light cream cheese. Sweet or savory, this bread will taste great! If you follow the given instructions, it should yield enough for 12 servings, so make enough for your whole crew or freeze the rest for a busy day. As far as bread-making goes, this recipe is actually reasonably quick with its hour and a half prep/cook time (some bread takes days—or weeks—to make!)


Cooking spray

2 spray(s)

All-purpose flour

1 cup(s)

Whole wheat flour

¾ cup(s)

Baking soda

1 tsp

Pumpkin pie spice

1½ tsp

Table salt

½ tsp

Cooked sweet potato(es)

1 cup(s), mashed (without peel)

Regular 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

Roasted pumpkin seed kernels

2 Tbsp, salted


  1. Preheat oven to 350°F. Coat a 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 center of bread comes out clean, about 60 to 70 minutes. Let cool before removing from pan. Slice into 12 pieces and serve.
  5. Serving size: 1 slice