Recipe: Winter Squash or Sweet Potato Bread


  • 3 c. sugar
  • 1 cup oil
  • 4 eggs
  • 3/4 cup milk
  • 2 cups pumpkin or sweet potatoes, cooked and pureed
  • 3 1/2 cups all-purpose flour
  • 1 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 3 tsp. baking soda
  • 1 tsp. nutmeg
  • 1 tsp. ground ginger or 1 Tbsp. chopped candied ginger
  • 1 cup chopped nuts, pumpkin seeds, or sunflower seeds (optional)


Cook the squash or sweet potatoes by peeling and steaming until tender. Whisk together the milk, eggs, and sugar. Add the squash or sweet potatoes and mix to blend. Mix all the remaining ingredients except the nuts in a separate bowl. Combine the wet and dry ingredients and add the nuts. Grease and flour a bread pan or muffin tin. Fill pan half full. Bake at 350 degrees for approximately 1 hour (35 mins for muffins). The bread is done when a toothpick inserted in the center comes out clean.

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