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Pumpkin Sweet Potato Bread is so moist and flavorful. Topped with a delicious maple vanilla glaze and sprinkled with chopped pecans.
Hey, it’s Jenn from Deliciously Sprinkled back with a delicious fall favorite. Nothing tastes more like fall than fresh baked pumpkin goods. I’ve always loved just about anything with pumpkin in it, so I decided to switch things up to the traditional pumpkin bread with this Pumpkin Sweet Potato Bread.
This Pumpkin Sweet Potato bread is incredibly easy to make. In fact, it doesn’t even require a mixer, just a bowl and spatula and a bread loaf pan. Oh and let’s not forget to talk about the maple vanilla glaze, it adds just the right amount of sweetness, top with chopped pecans and you have one delicious bread.
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Pumpkin Sweet Potato Bread
Ingredients
Bread
- 1 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- 1 (8-ounces) can drained crushed pineapple
- 1 cup pumpkin puree
- 1 cup peeled and grated sweet potato, about 1 medium potato
- ¾ cup packed light brown sugar
- ½ teaspoon ground ginger
- ¼ cup vegetable oil
Maple Glaze
- 4 ounces softened cream cheese
- ¼ cup milk
- 6 tablespoons powdered sugar
- 1 tablespoon pure maple syrup
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5 x 2.5-inch loaf pan with nonstick cooking spray. If desired, line it with parchment paper for easy removal. Be sure to leave a 1-inch overhang on both sides and spray the parchment lightly with nonstick cooking spray.
- In a large bowl whisk together 1 ¾ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a medium bowl combine 2 large eggs, ¼ cup vegetable oil, 1 (8-ounces) can drained crushed pineapple, 1 cup pumpkin puree, 1 cup peeled and grated sweet potato, ¾ cup packed light brown sugar, ½ teaspoon ground ginger.
- Add the pumpkin mixture to the flour mixture and stir until combined. Pour the batter into the prepared pan.
- Bake for 55-60 minutes, or until a toothpick comes out clean from the center of the bread. Let it cool in the pan for about 10 minutes before removing it and letting it cool completely on a cooling rack.
Maple Glaze
- In a medium bowl use a hand mixer to beat4 ounces softened cream cheese until smooth. Add ¼ cup milk and beat again until fully incorporated, scraping down the sides and bottom of the bowl.
- Add 6 tablespoons powdered sugar and 1 tablespoon pure maple syrup beating until smooth.
- Drizzle the glaze over the top of the cooled bread. If desired, sprinkle chopped pecans or candied nuts over it. Slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi.
May I substitue applesauce for pineapples. I have an allergy to them.
Yes, that substitution will work.
In sweetpotato pumpkin bread recipe is it grated raw sweetpotato or cooked
For the pumpkin sweet potato bread, is the sweet potato raw or cooked ? Thank you, it looks yummy and I would like to try it.
hey girl this looks so yummy!