Sweet Potato Quick Bread with Pumpkin Seeds

Total Time
1 hr 30 min
20 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.


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

A happier, healthier you starts here