This is delicious and moist and tastes rather like pumpkin bread, but the flavor is more subtle. I actually like using sweet potatoes more than pumpkin in breads and pies. I followed this recipe, sort of, but I used hulled, raw pumpkin seeds instead of pecans, and added extra cinnamon and some nutmeg. The bread stayed fresh for several days and made for some tasty snacking.

I'm so ready for fall, and this bread is very fall-like. Fantastic idea to use pumpkin seeds instead of pecans!
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