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10 Comments · November 14, 2017

Vegan Sweet Potato Bread

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This vegan sweet potato bread makes the perfect addition to any holiday party. It requires just 15 minutes of active kitchen preparation + a handful of simple ingredients, and it's a total crowd-pleaser. Sweet enough to entice yet not so sweet that it can't be served alongside a main course!

Vegan Sweet Potato Bread

May the fall-spiced quick breads and muffins abound this holiday season. 🙌🏻

Perhaps it's just the usual cravings that crop up in anticipation of the impending holiday season, but I have a hunch that the recent flurry of cravings I've experienced for sweet potatoes and pumpkin-spiced goods is almost purely the product of being 37 weeks pregnant. Going out with a cinnamon- and nutmeg-dusted bang.

This vegan sweet potato bread is everything. It's easy to make (just 15 minutes of active kitchen time required), comes together with a simple list of ingredients, and is a total crowd-pleaser.

In addition to several rounds of testing, I've made it three times in the last month, and I've set my sights on a fourth encounter this weekend.

Vegan Sweet Potato Bread

To make this simple vegan sweet potato bread, you'll start with a flax egg.

Whisk together a bit of ground flaxseed and some filtered water. Let the mixture rest for about five minutes, or until it thickens into a goopy consistency.

Then, whisk in the remaining wet ingredients, including sweet potato purée (or pumpkin if you prefer), finely grated carrot, coconut sugar, grapeseed oil, maple syrup, and vanilla.

Once the wet mixture is ready to go, get to work on the dry ingredients.

In a large mixing bowl, whisk together whole spelt flour, ground cinnamon + nutmeg, baking soda, baking powder, and sea salt.

Then, add the wet mixture to the dry mixture and stir until just combined.

Vegan Sweet Potato Bread
Vegan Sweet Potato Bread

The batter (see above) will be fairly thick with a rich orange hue.

Once the batter is ready, pour or scoop it into a parchment-lined (or greased) loaf pan. If desired, sprinkle the surface with pepitas and/or chopped walnuts (totally optional, absolutely delicious).

Bake for 45+ minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs at the tip.

Let the sweet potato bread cool in the pan for a bit and then transfer it to a wire cooling rack to cool completely.

Then, slice and enjoy all on its own or with a slather of vegan butter and fruit preserves if you're feeling extra fancy.

Vegan Sweet Potato Bread

This vegan sweet potato bread is packed with vitamin A and fiber. It's just sweet enough to be enticing yet not so sweet that it can't be enjoyed as a snack or alongside the main course at a special holiday celebration.

I hope you enjoy this tender, fluffy, fall-spiced bread as much as I do!

If you make it, be sure to share a photo on Instagram and hashtag #blissfulbasil so I can see and share on my end, too.

Vegan Sweet Potato Bread

Vegan Sweet Potato Bread
Print Pin
5 from 2 votes

Vegan Sweet Potato Bread

This vegan sweet potato bread makes the perfect addition to any holiday party. It requires just 15 minutes of active kitchen preparation and a handful of easy-to-find ingredients. Plus, it's a total crowd-pleaser. Sweet enough to entice yet not so sweet that it can't be paired as a side dish alongside a main course!
Course Bread, Breakfast, Side
Cuisine plant-based, Vegan
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf (14 slices)
Author Ashley

Ingredients

Wet Ingredients

  • 1 ½ tablespoons ground flaxseed
  • 3 tablespoons filtered water
  • 1 ½ cups canned sweet potato purée (nearly an entire 15-ounce can)
  • ¾ cup finely grated carrot
  • ½ cup expeller-pressed grapeseed oil (or melted virgin coconut oil if you don't mind a coconutty taste)*
  • ⅓ cup plus 3 tablespoons coconut sugar
  • ¼ cup plus 2 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 2 ¼ cups whole spelt flour**
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons aluminum-free baking powder
  • ¾ teaspoon fine sea salt

Optional Toppings

  • Pepitas and/or chopped walnuts

Instructions

  • Preheat the oven to 350F. Line a 5" x 10" loaf pan with parchment paper or lightly grease it with oil.
  • In a medium mixing bowl, whisk together the ground flaxseed and water. Let stand for 5 minutes to thicken. Then, whisk in the remaining wet ingredients (i.e., sweet potato purée, carrot, grapeseed oil, coconut sugar, maple syrup, and vanilla).
  • In a large mixing bowl, whisk together the dry ingredients (i.e., spelt flour, cinnamon, nutmeg, baking soda, baking powder, and sea salt).
  • Add the wet mixture to the dry mixture and use a large wooden spoon to stir until just combined (read: no flour patches remain). Be careful not to overmix—spelt has a delicate gluten structure, so overmixing will result in dry, crumbly bread.
  • Spoon the batter into the lined loaf pan and use a spatula to gently smooth the surface.
  • If desired, garnish the top with a light sprinkling of pepitas and/or walnuts. Press down lightly to ensure they stick to the batter.
  • Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs at the tip.
  • Cool for 15 minutes in the pan, and then very carefully transfer to a cooling rack to cool completely.
  • Cover and store in the refrigerator for up to 1 week or freeze for up to 1 month.

Notes

*For an ultra-dense and moist loaf, add an additional tablespoon of oil (i.e., ½ cup + 1 tablespoon) and bake the loaf for just 45 to 50 minutes. 
**Please stick with whole spelt flour here and resist the urge to substitute other flours, especially gluten-free ones. I've tested this recipe with a few different gluten-free flours (including oat flour) and had very subpar results.

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Comments

  1. Bull Garlington says

    November 14, 2017 at 6:42 pm

    5 stars
    37 weeks? Oh my god, you're about to pop! This is a great recipe.

    Reply
    • Ashley says

      November 14, 2017 at 6:50 pm

      Thanks, Bull! And yes, "about to pop" = my exact feelings at the moment! :)

      Reply
  2. Jennifer Bliss says

    November 14, 2017 at 7:39 pm

    Oh! Nice! Wonderful flavored bread post! Festive!

    Reply
  3. Itamar Ferrer says

    November 15, 2017 at 7:48 am

    Hi Ashley.
    This recipe looks amazing.
    Can I use oat / whole meal flour instead of spelt?
    Thanks!

    Reply
    • Ashley says

      November 15, 2017 at 8:06 am

      Thanks, Itamar! Unfortunately, the bread won't turn out using oat flour (I tested it that way a few times with subpar results). I really recommend sticking with whole spelt flour.

      Reply
  4. Celeste Jackson says

    November 24, 2017 at 5:39 pm

    5 stars
    I made small mini loaves with your recipe for Thanksgiving gifts. I divided your recipe in 1/4's and baked them for 25 minutes. The recipe was easy and the results were delicious. Great flavor and very moist. Will be making these again.

    Reply
  5. Anais Vignal Novelo says

    October 30, 2018 at 3:17 pm

    Hi Ashley! I'd love to make this, but with sweet potatoes and not purée, as I've never seen it where I live... How many sweet potatoes would I need? Do I steam them into a purée? Have you tried it this way?
    Thanks!

    Reply
    • Ashley says

      October 30, 2018 at 3:46 pm

      Hi, Anais! To make your own sweet potato puree, you'll want to steam small cubes of peeled sweet potato, puree them in a food processor, and then measure off the 1 1/2 cups you'll need for the recipe. I'd say two large sweet potatoes would be a good place to start, but they vary so greatly in size that it's difficult to say for certain. Just be sure to measure the puree when you're done, and you'll be good to go!

      Reply
  6. Constance says

    December 12, 2018 at 3:24 am

    Hi Ashley, how many carrots should I use to get the 3/4 cup required? Many thanks!

    Reply
    • Ashley says

      December 12, 2018 at 10:44 am

      Hi, Constance! It really depends on the size of the carrots, so it's always best to grate and then measure. It usually takes me either one large carrot or two medium carrots, but again, it really depends. Happy baking!

      Reply

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