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Vegan Sweet Potato Bread
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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!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Bread, Breakfast, Side
Cuisine: plant-based, Vegan
Servings: 1 loaf (14 slices)
Author: Ashley

Ingredients

Wet Ingredients

  • 1 1/2 tablespoons ground flaxseed
  • 3 tablespoons filtered water
  • 1 1/2 cups canned sweet potato purée (nearly an entire 15-ounce can)
  • 3/4 cup finely grated carrot
  • 1/2 cup expeller-pressed grapeseed oil (or melted virgin coconut oil if you don't mind a coconutty taste)*
  • 1/3 cup plus 3 tablespoons coconut sugar
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 2 1/4 cups whole spelt flour**
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons aluminum-free baking powder
  • 3/4 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., 1/2 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.