Easy, 1-Bowl Sweet Potato Bread

A 1-bowl affair you can make with any leftover orange squash (sweet potato, pumpkin, or butternut!). Healthy enough for breakfast and sweet enough for dessert! Only 5-10 minutes to get into the oven.

If you like quick breads, you might like our other simple real food dessert recipes!

real food pumpkin bread pingraphic

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Cold weather is one of my favorite times to get creative while eating vegetables. During the summer, we load up on fresh salads and simple smoothies (the cheap way). But winter is for settling in, roasting something, adding veggies to soup, and baking.

Because we like to eat lots of plants and vegetables throughout the year, we slip them into everything – a few extra carrots in potato soup (turns it a creamy golden color!), and frozen shredded squash into baked oatmeal (no one will guess).

3 Sweet potatoes

Sweet potatoes, pumpkin, and butternut squash are my favorite. They are budget-friendly, and adding them to anything instantly makes it more seasonal and festive:

Literally, that’s what we did here. We took our favorite healthier banana bread recipe – made with whole grains, healthy fats, and natural sweetener – and substituted the banana for mashed sweet potato. It is perfect, simple, and takes 5-10 minutes to get in the oven.

Whole Grain Pumpkin Bread Recipe

Pumpkin bread is incredibly popular, but did you know that most canned pumpkin isn’t even pumpkin? It’s made of other kinds of orange winter squash.

Butternut squash is one of my favorite pumpkin substitutes – so is sweet potato. Both of these are inexpensive and easy to find where I live. I use them interchangeably in most recipes that call for pumpkin.

butternut squash

Healthy Pumpkin Bread

This pumpkin bread recipe uses whole grains, healthy fats, and natural sweetener.

Whole Grain Flour:

I use whole wheat, spelt flour, sprouted flour, and plain white flour in the recipe. You can also use a combination if you’re afraid the whole wheat will make it too crumbly. However, we never have that problem with this recipe!

Dairy-Free Variation:

If you are dairy-free, substitute the butter for coconut oil, avocado oil, or your favorite butter substitute. You can also replace up to half of the oil with applesauce.

Egg-Free Variation:

If you are egg-free, make a quick flax or chia egg (instructions in this recipe!). This works really well.

Even though we aren’t egg-free, we do this regularly in order to save money on expensive organic eggs.

Muffins & Cake Variation

Pour the batter into muffin tins or a greased cake pan for a simple variation! Bake for 15 minutes for muffins and 25 minutes for cake, until a toothpick inserted in the center comes out clean.

Budget-Friendly Tips

In order to save the most money on this recipe, you can use white flour and sugar! Then use the half applesauce trick and flax-egg substitute.

Make-Ahead Version

Double or triple the recipe and freeze the extra loaves for another day. We use this pumpkin bread for breakfasts and a dish to pass for gatherings.

To Freeze:

  1. Cool completely, then wrap in plastic wrap or foil.
  2. Seal in a gallon-size freezer bag (removing as much air as possible).
  3. Label the bag with the name and date, then store it in the freezer for up to 6 months.

Easy Leftover Pumpkin Recipe

So let’s talk about the lonely sweet potato or cup of pumpkin or squash that doesn’t get eaten. I don’t play like that. Those are good, healthy foods, and I’ll be going-to-the-bad-place before I let rotting squash and sweet potato become the norm in my house.

I make this bread when we have leftover pumpkin from making pie for Thanksgiving or Christmas. I also use it with leftover deeply flavorful baked sweet potatoes.

If you like to watch a recipe being made first, I demonstrated it on Facebook Live. Watch the replay above! I included egg-free and dairy-free tips, and a money-saving tip that wasn’t included in the original recipe!

pumpkin sweet potato bread
1-Bowl Pumpkin (Or Sweet Potato!) Bread
Author: Steph Jenkins
Ingredients
  • 1 1/2 cups flour (all-­purpose, whole wheat, or spelt)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup leftover pumpkin or sweet potato, cooked, peeled, and mashed (or butternut squash)
  • 2 eggs
  • 1/2 cup oil or melted butter
  • 1/2 cup honey or maple syrup (or 1 cup sugar)
  • 1/2 tsp cinnamon (or pumpkin spice)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine the dry ingredients in a large mixing bowl.

  3. Add the wet ingredients to the bowl and stir well.

  4. Pour batter into a greased loaf pan.
  5. Bake for 1 hour, until a toothpick or knife inserted in the center comes out clean.
  6. Allow to cool thoroughly before serving (trust me – it tastes even better). Tastes even better with a slather of butter!

Recipe Notes

Variations:

  • This recipe doubles and triples easily.
  • If you don’t have a loaf pan, use a cake pan or muffin tins and decrease cooking time (muffins 15 minutes, cake 25 minutes). Bake until a toothpick inserted in the center comes out clean.
  • If you don’t have quite enough squash, applesauce or mashed banana makes a great substitute.
  • Dairy-free: Use coconut oil, palm shortening, or your favorite oil in place of the butter.
  • Egg-free: Use 2 flax eggs in place of the eggs. 
  • Vegan: Combine the 2 variations above.
  • Save Money: Try substituting half of the butter with applesauce. If you use coconut oil or other expensive oils, this is a great way to save a little money!

To Freeze:

  1. Cool completely, then wrap in plastic wrap or foil.
  2. Seal in a gallon-size freezer bag (removing as much air as possible).
  3. Label the bag with the name and date, then store it in the freezer for up to 6 months.


Please note: The actual calories and nutrition of this dish depend on what ingredients you use.

More Easy Bread Recipes:

More Ways to Use Leftovers:

Simple Sweet Potato Bread. It’s an easy, 1-bowl number that takes 5-10 minutes to get into the oven. You can use white flour and white sugar, or whole wheat and maple syrup. The point is it’s easy, inexpensive, and perfect for fall – the season when we end up with random leftover squash in our fridge.

What You Can Do Now:

What’s your favorite kind of quick bread?

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pumpkin sweet potato bread
pumpkin sweet potato bread pingraphic


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