Pumpkin Sweet Potato Bread

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.

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf pans.

Step: 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.

Step: 3

Bake in the preheated oven until a knife inserted into each loaf comes out clean, about 1 hour.

Per Serving: 235 calories; protein 3.7g; carbohydrates 33.9g; fat 9.5g; sodium 201.6mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.