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Pumpkin Sweet Potato Bread

Rated as 3 out of 5 Stars

"I didn't have an extra pie crust. I had leftover pumpkin and sweet potato pie filling. I didn't want to throw it out, so I decided to experiment with it. It turned out better than expected. I'm sure it will work using either pumpkin or sweet potato pie filling. Can add nuts, raisins, etc. if desired."
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1 h 20 m servings 235
Original recipe yields 12 servings (2 loaves)


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  1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf pans.
  2. Mix pumpkin pie filling, sweet potato pie filling, water, and oil together in a bowl; add flour, baking soda, and baking powder. Stir well. Pour mixture into the prepared loaf pans.
  3. Bake in the preheated oven until a knife inserted into each loaf comes out clean, about 1 hour.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 235 calories; 9.5 33.9 3.7 0 202 Full nutrition

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Read all reviews 2
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I thought it turned out a bit flavorless. The bread baked well, but even with some additions the bread was bland. I plan to make it again because I have another can of pie filling, but with some...

I made just using what was left from making my pumpkin pies, no sweet potatoes. I thought it was good. I just wished you would had included a picture.