Sweet Potato Quick Bread with Pumpkin Seeds

Prep Time
15 min
Cook Time
70 min
Recipe Details
  • 2 spray(s) cooking spray
  • 1 cup(s) all-purpose flour
  • 3/4 cup(s) whole wheat flour
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp table salt
  • 1 cup(s) cooked sweet potato(es), mashed (without peel)
  • 1/2 cup(s) regular liquid egg substitute
  • 2/3 cup(s) unsweetened applesauce
  • 3/4 cup(s) packed brown sugar, dark variety
  • 1/4 cup(s) vegetable oil
  • 1 tsp vanilla extract
  • 2 Tbsp roasted pumpkin seed kernels, salted and roasted
  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. Yields 1 slice per serving.

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