Pumpkin Sweet Potato Bread

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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 pumpkin or sweet potato pie filling. Can add nuts, raisins, etc. if desired."
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Ingredients

1 h 20 m servings 235 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf pans.
  2. Mix pumpkin pie filling, sweet potato pie filling, water, and oil together in a bowl; add flour, baking soda, and baking powder. Stir well. Pour mixture into the prepared loaf pans.
  3. Bake in the preheated oven until a knife inserted into each loaf comes out clean, about 1 hour.

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