Sweet Potato Quick Bread with Pumpkin Seeds
- Total Time
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 spray2 spray(s)
all-purpose flour1 cup(s)
whole wheat flour¾ cup(s)
baking soda1 tsp
pumpkin pie spice1 ½ tsp
table salt½ tsp
cooked sweet potato(es)1 cup(s), mashed (without peel)
regular liquid egg substitute½ cup(s)
unsweetened applesauce⅔ cup(s)
packed brown sugar¾ cup(s), dark variety
vegetable oil¼ cup(s)
vanilla extract1 tsp
roasted pumpkin seed kernels2 Tbsp, salted
- Preheat oven to 350°F. Coat a 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 center of bread comes out clean, about 60 to 70 minutes. Let cool before removing from pan. Slice into 12 pieces and serve.
- Serving size: 1 slice