Vegan Sweet Potato Bread
This sweet potato bread recipe turns a cup of mashed sweet potato into the coziest fall treat! Think soft, tender slices, brown sugar sweetness, and cinnamon, nutmeg, and ginger in every bite. It’s easy to stir together, and a thick slice with a smear of vegan butter? SO good.
Servings: 1 loaf (about 10–12 slices)
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup cooked and mashed sweet potato
- ¾ cup plant-based milk (such as soy or oat)
- ⅓ cup light oil (such as canola or vegetable)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon vanilla extract
- ½ cup chopped pecans, walnuts, or vegan chocolate chips (optional)
Instructions
- Prep the oven and pan: Preheat the oven to 350°F (180°C). Lightly grease an 8 x 4-inch (20 x 10 cm) loaf pan. A 9 x 5-inch (23 x 13 cm) loaf pan will also work, but the loaf will be a little shorter.
- Mix the dry ingredients: In a large bowl, whisk together the flour, white sugar, brown sugar, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.
- Mix the wet ingredients: In a medium bowl or large measuring cup, whisk together the mashed sweet potato, plant-based milk, oil, vinegar, and vanilla until well combined.
- Make the batter: Pour the wet mixture into the dry ingredients and gently stir until just combined. The batter will be thick and sticky. Don't overmix, a few small lumps are fine. Fold in the nuts or chocolate chips, if using.
- Bake: Spread the batter evenly in the prepared loaf pan. Sprinkle a few extra nuts or chocolate chips over the top, if desired. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 20–30 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Sweet potato: Use 1 cup (250 g) cooked and mashed sweet potato. Whenever I'm roasting sweet potatoes for dinner, I like to throw an extra one in the oven so I can make this bread later! You can also cook a sweet potato specifically for this recipe or use plain canned sweet potato purée (not sweet potato pie filling).
To roast a sweet potato: Preheat the oven to 425°F (220°C). Pierce the sweet potato several times with a fork and place it on a baking sheet. Roast for 40–50 minutes, or until very soft. Let cool enough to handle, then remove the skin and mash until smooth. Measure 1 cup (250 g).
To microwave a sweet potato: Pierce the sweet potato several times with a fork and microwave on high for 5–8 minutes, turning halfway through, until very soft. Larger sweet potatoes may need a few extra minutes. Let cool slightly, then remove the skin and mash until smooth. Measure 1 cup (250 g).
Storage: Once completely cooled, store the sweet potato bread tightly wrapped or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezing: Freeze the cooled loaf or individual slices tightly wrapped in a freezer-safe container for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
Gluten-Free Option: Use a 1:1 gluten-free flour blend that contains xanthan gum. Let the batter rest for 10 minutes before baking to hydrate the flour. Texture may vary slightly depending on the brand.
Nutrition
Serving: 1slice (1 loaf makes 10 slices) | Calories: 261kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 270mg | Potassium: 201mg | Fiber: 2g | Sugar: 23g | Vitamin A: 5452IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 1mg
Find it online:
https://itdoesnttastelikechicken.com/sweet-potato-bread/Scan the QR code for updates, tips, and to ask me any questions!
