Pumpkin bread and pumpkin scones are one of my favorite things on earth. It goes God, husband, kids, pumpkin bread. I thought I would never enjoy anything more than pumpkin bread. That is until I was out of pumpkin, and I didn’t want to go to the store, and I had a can of sweet potatoes. Then I found that there is indeed something better than pumpkin bread.

Sweet Potato bread is essentially pumpkin bread made with sweet potatoes. But there is a slight texture and taste difference that puts it over the top in yumminess. So give it a try, and if you decide that pumpkin is better, then save the leftovers for me!

Sweet Potato Bread

2 cups sweet potato puree (or pumpkin, if you prefer)
4 eggs
1 cup oil (olive, grapeseed, canola, vegetable; or coconut in combination with another oil)
2/3 cup water
2 cups white sugar
3 1/2 cups flour (I use a mix of half whole wheat, half white)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees. Spray or oil a loaf pan. You can also use parchment paper on the bottom to ensure the bread comes out clean. Bake for appr. 60 minutes, when a toothpick comes out clean.

For muffins bake for 20 to 25 minutes until a toothpick comes out clean, or the muffin top bounces back to touch.