Description
This Vegan Sweet Potato Bread is a moist, flavorful loaf packed with the natural sweetness of roasted sweet potatoes and warm spices like cinnamon and nutmeg. Perfectly tender with a tender crumb, it’s enhanced by chopped pecans and finished with a simple powdered sugar glaze. Ideal for a wholesome breakfast or an afternoon snack, this dairy-free, egg-free bread combines classic baking techniques with plant-based ingredients for a delicious and nutritious treat.
Ingredients
Scale
Sweet Potatoes and Wet Ingredients:
- 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 (plus extra 3-4 tablespoons for glaze, 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
Dry Ingredients:
- 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
Add-ins and Garnish:
- 100 g pecans (roughly chopped, optional, plus extra for garnish)
Glaze:
- 160 g powdered sugar
- 3-4 tablespoons soy milk (see note 2)
Instructions
- Roast the Potatoes: Preheat your oven to 220°C (430°F). Wrap the sweet potatoes in foil and place them on a baking sheet. Bake for 40-45 minutes until the potatoes are soft. Remove from the oven and let cool to room temperature. For convenience, you can roast the sweet potatoes a day in advance and refrigerate until ready to use.
- Prepare Your Workspace: Preheat the oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with oil or vegan butter and line it with parchment paper, leaving an overhang for easy removal. To make vegan buttermilk, mix soy milk with apple cider vinegar and let it sit for 10 minutes to curdle.
- Puree the Sweet Potato: Once cooled, peel the roasted sweet potatoes and measure out 300g of flesh. Place the sweet potato flesh, vegan Greek-style yogurt, vanilla extract, and optional citrus zest in a food processor and blend until smooth and creamy.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the sweet potato puree, granulated sugar, brown sugar, olive oil, and vanilla extract. Then gradually whisk in the vegan buttermilk until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, sift and whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt.
- Make the Batter: Sift half of the dry ingredient mixture into the wet ingredients and gently fold them together. Next, fold in the roughly chopped pecans, followed by the remaining dry ingredients. Mix just until no flour pockets remain—avoid overmixing to keep the bread tender.
- Assemble the Loaf: Pour the batter into the prepared loaf pan, smoothing the top with a spatula or knife. Optionally, place thin strips of vegan butter down the center of the batter to encourage a decorative crack during baking.
- Bake: Place the loaf pan on an aluminum tray or baking sheet. Bake in the preheated oven for 60-70 minutes. Begin checking for doneness at 55-60 minutes by inserting a toothpick or knife—when it comes out clean with a few moist crumbs, the bread is done. If needed, continue baking in 5-minute increments. Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: Whisk together powdered sugar and 3-4 tablespoons of soy milk in a medium bowl until smooth. Cover and set aside until the bread is fully cooled.
- Glaze and Serve: Once the loaf is completely cooled, transfer it to a serving tray and drizzle the glaze evenly over the top. Optionally garnish with extra chopped pecans. Slice and enjoy your moist, spiced vegan sweet potato bread!
- Storage: Wrap any leftovers tightly in plastic wrap, foil, or place in an airtight container. Store at room temperature for up to 5 days or refrigerate for up to 7 days. For longer storage, freeze individual slices separated with parchment paper for up to one month. Thaw at room temperature before serving.
Notes
- Roasting the sweet potatoes a day ahead can save preparation time and enhance flavor.
- Vegan Greek-style yogurt adds creaminess and moisture; if unavailable, substitute with any plant-based plain yogurt.
- Soy milk is ideal for the vegan buttermilk and glaze, but other plant-based milks like almond or oat milk can be used as alternatives.
- Pureeing the sweet potato with yogurt and vanilla ensures a smooth and flavorful base for the batter.
- The vegan butter strips on top help create a visually appealing split along the bread’s center during baking, but this step is optional.
- Do not overmix the batter to prevent the bread from becoming dense and tough.
- The glaze adds sweetness and moisture contrast; feel free to adjust the amount according to your preference.
