Pumpkin Sweet Potato Bread Recipes

Steps:

• Preheat oven to 375F; butter and flour two 9x5-inch loaf pans.
• In a large bowl, whisk together oil, honey (if you measure out the oil first, and then put honey in the oiled measuring cup, the honey will come out easier) eggs and sweet potato puree until creamy.
• In a small bowl, combine both flours, sugar, baking soda, salt and spices.
• In a measuring cup, combine buttermilk, balsamic vinegar and vanilla extract.
• Fold dry ingredients into sweet potato mixture, alternating with buttermilk; mix until just combined; if using pecans and/or raisins, toss them with 1 tblsp flour and fold them into the batter quickly; scrape batter into prepared loaf pans and bake for about 60 minutes, or until breads test done when toothpick is inserted into centre and comes out clean; if bread appears to be browning too quickly, tent loosely with some foil and continue baking (I did this about 1/2 an hour into baking).
• Cool in pan for 10 minutes before removing.
• Note: Like most quick breads (and cakes), this slices up best a day after baking- I couldn't wait!

Steps:

• Preheat the oven to 400 degrees. Scrub sweet potatoes, and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil, lightly oil the foil, and place the potatoes, pumpkin (cut side down) and apples on top. Bake the pumpkin and apples for 30 to 40 minutes, until a knife can easily be inserted right to the core of the apples (it's fine if the skin pops off the apples, or if they collapse) and the pumpkin is soft. Remove the pumpkin and apples from the oven. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 15 minutes or longer, depending on the size. Remove from the heat, and allow to cool until you can handle them easily.
• Turn the oven down to 350 degrees. Remove the skins from the potatoes and pumpkin. Peel and core the apples, and scrape off any apple flesh that adheres to the skin. Chop everything coarsely, and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients, and blend well. Transfer to a lightly buttered 2-quart baking dish.
• Heat the puree in the 350-degree oven for 20 minutes, or until steaming. Serve hot.