Pumpkin/Sweet Potato Bread

Pumpkin/Sweet Potato Bread

BusyMom 0

"I didn't have an extra pie crust. I had leftover Pumpkin and Sweet Potato pie filling. I didn't want to throw it out, so I decided to experiment with it. It turned out better than expected. I'm sure it will work using either/or pumpkin or sweet potato pie filling."


12 servings yields 2 loaf pans
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. Preheat oven at 325 F. Add the 2 cups of sweet potato pie filling, water, and oil to a mixing bowl. Add flour, baking powder, and baking soda to sweet potato pie filling mix. Stir well. Pour into 2 greased loaf pans. Bake at 325 degrees F. for 1 hour or until knife inserted into the thickest part comes out clean.
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