Name: Vegan Sweet Potato Bread
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: 350 g sweet potatoes; 50 g vegan Greek-style yogurt; 160 ml soy milk; 2 teaspoons apple cider vinegar; 118 ml olive oil; 100 g granulated sugar; 80 g brown sugar; 270 g all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 ½ teaspoons ground cinnamon; 1 teaspoon ground nutmeg; ½ teaspoon sea salt; 100 g pecans (optional); 160 g powdered sugar; 3–4 tablespoons soy milk

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This Vegan Sweet Potato Bread is the perfect blend of soft, fluffy texture and rich flavors. With warming spices and crunchy pecans, this loaf is ideal for breakfast, dessert, or a cozy afternoon snack. Whether you’re celebrating a special occasion or simply enjoying a quiet day at home, this sweet potato bread is sure to impress everyone at the table.

Why You’ll Love This Recipe

Simple Ingredients: Using common pantry staples and sweet potatoes makes this recipe accessible for all home cooks.
Deliciously Moist: The sweet potatoes ensure a moist texture that keeps the bread fresh for days.
Versatile Flavor: Enjoy it plain or dress it up with your favorite spreads, like nut butter or jam.
Healthy Twist: Packed with nutrients from sweet potatoes and made without dairy or eggs, it’s a guilt-free treat.
Perfect for Any Occasion: This bread works wonderfully as a breakfast option, an afternoon snack, or even a dessert.

Tools and Preparation

Before starting, gather your kitchen tools to make the process smooth and enjoyable.

Essential Tools and Equipment

Mixing bowls
Food processor
Measuring cups and spoons
Loaf pan (1-pound)
Whisk
Spatula

Importance of Each Tool

Mixing bowls: Essential for combining ingredients without spills.
Food processor: Makes pureeing sweet potatoes quick and easy.
Loaf pan: A good quality pan ensures even baking and easy release.

Ingredients

This easy vegan sweet potato bread is soft, fluffy and moist, with the perfect amount of warming spices and toasty pecans. The perfect loaf cake for cozy season, and made without eggs or dairy.

350 g sweet potatoes (see note 1)
50 g vegan Greek-style yogurt (see note 2)
1 teaspoon mandarin or orange zest (freshly grated, optional)
160 ml soy milk (see note 3)
2 teaspoons apple cider vinegar
118 ml olive oil (or neutral oil such as rapeseed/sunflower)
1 tablespoon vanilla extract
100 g granulated sugar
80 g brown sugar
270 g all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon sea salt
100 g pecans (roughly chopped, optional (plus extra for garnish))
160 g powdered sugar
3–4 tablespoons soy milk (see note 2)

How to Make Vegan Sweet Potato Bread

Step 1: Roast the Potatoes

Preheat the oven to 220°C (430°F).
Wrap the sweet potato/potatoes in foil and place on a baking sheet.
Bake for 40–45 minutes until softened. Remove from the oven and cool to room temperature. You can cook them a day in advance if desired!

Step 2: Preparation

Preheat your oven to 175°C (350°F).
Grease a loaf pan with oil or vegan butter and line it with parchment paper.
To make vegan buttermilk, mix soy milk with apple cider vinegar and let it sit for about ten minutes.

Step 3: Puree the Sweet Potato

Once cooled, peel the sweet potato. Weigh out 300g of flesh.
Add it to a food processor along with vegan yogurt, vanilla extract, and optional zest. Blitz until smooth.

Step 4: Mix Wet Ingredients

In a large bowl, combine the sweet potato puree with both sugars, olive oil, and vanilla. Whisk until combined.
Gently whisk in the vegan buttermilk mixture.

Step 5: Mix Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 6: Make the Batter

Sift half of the dry ingredients into the wet mixture. Fold gently until just combined.
Add chopped pecans (if using) along with remaining dry ingredients. Fold until no streaks of flour remain.

Step 7: Assemble

Pour batter into prepared loaf pan. Smooth out the top using a spatula.
Optionally place thin strips of vegan butter down the center of the loaf for added texture when baked.

Step 8: Bake

Bake for about 60–70 minutes. The top should be golden brown.
Check doneness by inserting a toothpick; it should come out clean with minimal crumbs.

Step 9: Make the Glaze

In a bowl, whisk powdered sugar with non-dairy milk until smooth. Set aside until ready.

Step 10: Storage

When cooled completely, wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to five days or in the fridge for up to seven days. To freeze slices individually wrapped with parchment paper for up to one month. Let thaw at room temperature when ready to enjoy!

How to Serve Vegan Sweet Potato Bread

Vegan sweet potato bread is a deliciously versatile loaf that can be enjoyed in various ways. Whether you prefer it as a breakfast treat or a sweet afternoon snack, there are many serving options to enhance its flavor.

Toasted with Nut Butter

Spread your favorite nut butter, like almond or peanut butter, on warm slices for added protein and richness.

Drizzled with Maple Syrup

A drizzle of maple syrup adds a delightful sweetness that complements the warm spices in the bread.

Served with Fresh Fruit

Pair the bread with fresh fruit such as sliced bananas or berries for a refreshing and nutritious addition.

Topped with Coconut Cream

For an indulgent treat, top slices with whipped coconut cream for a creamy texture and tropical flavor.

Enjoyed Plain

Sometimes less is more! Enjoy slices plain to savor the natural flavors of the sweet potato and spices.

How to Perfect Vegan Sweet Potato Bread

To achieve the best results when making vegan sweet potato bread, consider these helpful tips. Each step can elevate your baking experience and result in a perfectly moist loaf.

Use fresh ingredients: Ensure all ingredients, particularly baking powder and baking soda, are fresh for optimal rising.
Don’t overmix: Gently fold ingredients together to avoid dense bread; this keeps your loaf fluffy.
Check doneness carefully: Use a toothpick to test if the center is fully baked. It should come out clean or with minimal crumbs.
Cool before slicing: Allow the bread to cool completely before cutting. This helps maintain its moisture and texture.

Best Side Dishes for Vegan Sweet Potato Bread

Vegan sweet potato bread pairs beautifully with various side dishes, making it perfect for any meal. Here are some fantastic options that complement its flavors.

Chia Seed Pudding: A creamy and nutritious pudding made by soaking chia seeds in almond milk, perfect for breakfast or dessert.
Coconut Yogurt Parfait: Layer coconut yogurt with granola and fresh fruit for a refreshing side that contrasts nicely with the bread.
Savory Avocado Toast: Spread mashed avocado on whole-grain toast topped with salt and pepper for a savory balance to your sweet loaf.
Fruit Salad: A colorful mix of seasonal fruits adds freshness and brightness alongside your sweet potato bread.
Herbal Tea: A warm cup of herbal tea complements the spices in the bread, creating a cozy snack time experience.
Cashew Cream Dip: A rich cashew cream dip serves as an interesting contrast when served alongside slices of sweet potato bread.

Common Mistakes to Avoid

When making Vegan Sweet Potato Bread, it’s easy to run into some common pitfalls. Here are some mistakes to watch out for:

Using too much liquid: Adding excess liquid can lead to a soggy loaf. Stick to the measurements provided for optimal texture.
Not measuring sweet potatoes correctly: Ensure you use the right amount of sweet potato puree. Too little or too much can affect the bread’s moisture and flavor.
Overmixing the batter: Mixing too vigorously can create a dense loaf. Gently fold the ingredients until just combined for a light and fluffy texture.
Skipping the cooling time: Allowing the bread to cool completely helps it set properly. Cutting it too soon can cause it to crumble.
Not checking doneness: Rely on toothpick tests rather than just baking time. Each oven is different, so it’s essential to ensure your bread is fully baked through.

Storage & Reheating Instructions

Refrigerator Storage

Store Vegan Sweet Potato Bread in an airtight container.
It will last up to 7 days in the fridge.

Freezing Vegan Sweet Potato Bread

Slice the bread before freezing for easier portioning.
Wrap each slice in plastic wrap and place in a sealed container or freezer bag.
The slices can be frozen for up to 1 month.

Reheating Vegan Sweet Potato Bread

Oven: Preheat at 350°F (175°C) and warm slices for about 10 minutes for best results.
Microwave: Heat individual slices for about 20-30 seconds, but this may make them slightly chewy.
Stovetop: Use a skillet on low heat; warm each slice for a few minutes until heated through.

Frequently Asked Questions

Here are some frequently asked questions about Vegan Sweet Potato Bread.

Can I substitute other flours in Vegan Sweet Potato Bread?

Yes, you can experiment with almond flour or whole wheat flour, but the texture may vary. Adjust liquids if necessary.

How do I make this recipe gluten-free?

To make vegan sweet potato bread gluten-free, use a gluten-free all-purpose flour blend instead of regular flour.

Can I add chocolate chips or nuts?

Absolutely! Feel free to fold in vegan chocolate chips or additional nuts for extra flavor and texture.

What is the best way to serve Vegan Sweet Potato Bread?

Serve it warm with vegan butter, as a breakfast option, or enjoy it as a delicious dessert with tea or coffee.

How do I store leftover glaze?

Store any leftover glaze in an airtight container in the fridge for up to a week. Just re-whisk before using again!

Final Thoughts

This Vegan Sweet Potato Bread is not only soft and fluffy but also incredibly versatile. Perfect for breakfast or dessert, it’s infused with warming spices that evoke cozy vibes. Feel free to customize with your favorite mix-ins like nuts or chocolate chips. Give this delightful recipe a try!