Pumpkin Bread or Sweet Potato Bread

12 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (3)
Pumpkin Bread or Sweet Potato Bread
Mawmaw’s versatile spiced bread works beautifully with either pumpkin or sweet potatoes, creating a moist, pecan-studded loaf perfect for fall and holiday gatherings. Three loaves means plenty to share or freeze for later.

Ingredients

12 servings
  • 4 eggs
  • 3 cups sugar
  • 1 cup oil
  • 1/3 cup water
  • 2 cups pumpkin or baked sweet potatoes
  • 3 1/2 cup sifted flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups pecans

Step-by-Step Instructions

  1. Beat eggs gently with sugar; add oil, water and pumpkin or sweet potatoes. Mix until well combined.
  2. Add flour, baking soda, salt and cinnamon; mix until just incorporated. Fold in pecans.
  3. Pour batter into three greased loaf pans, dividing evenly. Bake at 350 degrees for 1 hour, or until a toothpick inserted in the center comes out clean.
  4. Cool in pans for 10-15 minutes before turning out onto a wire rack.

Common Problems and Solutions

Q: Should I use canned or fresh pumpkin/sweet potatoes?

A: Either works! For sweet potatoes, bake them until tender, then mash and measure. Make sure to drain excess liquid from either fresh pumpkin or sweet potatoes.

Q: Can I make this ahead?

A: Yes! This bread actually improves after a day as the flavors meld. Wrap tightly and store at room temperature for 3-4 days, or freeze for up to 3 months.

Tips and Techniques

This recipe makes three loaves, which is perfect for sharing during the holidays. Freeze extras tightly wrapped in plastic wrap, then foil - they’ll keep for months.

Ingredient Substitutions

  • pecans: walnuts or chopped almonds
  • oil: melted butter or coconut oil

Equipment Needed

  • Large mixing bowl
  • Electric mixer or whisk
  • Three standard loaf pans (9x5 inch)
  • Wire cooling rack