Vegan Sweet Potato Bread 1 Bowl
User Reviews
5
Vegan Sweet Potato Bread 1 Bowl
Description
The Vegan Sweet Potato Bread blends whole wheat and all-purpose flour with coconut sugar and spices like cinnamon and pumpkin pie spice. Baking powder and baking soda leaven the batter, while non-dairy milk mixed with vinegar acts as a buttermilk substitute to activate the rise. Mashed sweet potato puree adds moisture, flavor, and a soft texture.
Fresh or frozen cranberries or mixed berries add bursts of tartness contrasting the sweet, spiced batter. The mixture is combined smoothly in one bowl for minimal cleanup. The batter’s consistency can be adjusted with flour for loaf or muffin textures. Baking occurs at 365°F for 55-60 minutes for a loaf or about 25 minutes for muffins.
Cooling before slicing ensures the bread holds together well. Storing at room temperature for a day or refrigerated for up to five days retains freshness. The recipe notes detail flour adjustments when using mashed sweet potato instead of canned puree and provide a gluten-free alternative.
Ingredients
- 1.75 cups flour (I use a mix of 3/4 cup wheat and 1 cup all purpose), See GF option in Notes below
- 1/2 cup coconut sugar , or other fine sugar, add 2 tbsp more for sweeter
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup Cranberry or mixed berries, fresh
- 3/4 sweet potato I use canned puree), or use well mashed boiled or steamed sweet potato, puree, scant cup
- 3/4 cup non-dairy milk
- 1 tsp lime juice or apple cider vinegar
- 3 tbsp oil or omit
Instructions
- Preheat your oven to 365F (185°C). Line a loaf pan with baking paper and set aside.
- Whisk 1.5 cups flour with the dry ingredients in a large mixing bowl. Add berries and mix.
- Mix vinegar into the non-dairy milk. then add it to the dry ingredients. Add sweet potato puree and oil and mix well to combine into a smooth batter. If the batter is too thin then add more flour a few tbsp at a time. (If you are baking muffins, you can keep the batter less stiff. For loafs or larger volume baking, you want the batter to be thicker, stiff with a more dry to moist ratio ad the sweet potato puree will leak moisture during baking.)**
- Spoon the sweet potato bread dough into your prepared loaf pan. (Add a streusel if you like. )
- Bake at 365 deg F (185 C) for 55 to 60 mins. (25 mins for muffins). Check with a toothpick from the center. Cool for 10 mins then remove from pan and cool completely before slicing. Store on the counter for the day and refrigerated for upto a 5 days.
Notes
- When using mashed sweet potato instead of canned puree, reduce the flour slightly to maintain proper batter consistency.
- For a gluten-free version, try a separate gluten-free sweet potato crumb cake recipe referenced in the notes.
- Nutrition information corresponds to a single slice of the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Sodium | 177mg | 7% |
| Potassium | 253mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 4040IU | 81% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 84mg | 8% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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