Wednesday, August 29, 2012

Sweet Potato Pumpkin Seed Quick Bread

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.

1 comment:

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