On a cozy Sunday morning, when the sun streamed through my kitchen window, I found myself craving something warm and comforting. That’s when I pulled out some sweet potatoes I had languishing in the pantry and decided to create a scrumptious Vegan Sweet Potato Bread. The blend of earthy sweetness from the roasted sweet potatoes with the warming spices of cinnamon and nutmeg creates a fragrance that dances through the house, beckoning family members to gather around the table.
What I love about this recipe is its versatility—this delicious loaf is not only perfect for breakfast but doubles beautifully as a delightful snack or a wholesome dessert. The use of plant-based ingredients means it’s a crowd-pleaser, accommodating various dietary preferences. Plus, it’s so easy to whip up, making it a fantastic option for even the busiest of weeks. If you’re looking to add a little sweetness to your day—and perhaps make a new favorite with your loved ones—let’s dive into this vibrant, flavor-packed experience!
Why is Vegan Sweet Potato Bread so special?
Deliciously Unique: This bread combines the natural sweetness of sweet potatoes with aromatic spices, creating a truly unforgettable flavor profile.
Effortless Preparation: With just a few simple steps, even novice bakers can master this recipe in no time.
Versatile Delight: Perfect for breakfast, snacks, or dessert—it fits any occasion!
Crowd-Pleaser: This vegan delight appeals to everyone, regardless of dietary preferences, making it ideal for family gatherings or casual brunches.
Moist and Flavorful: Thanks to the introduction of yogurt and olive oil, each slice is soft and full of taste, enhanced by crunchy pecans for an added texture.
For additional deliciousness, don’t miss my other quick and easy vegan recipes!
Vegan Sweet Potato Bread Ingredients
• Ready to create an indulgent Vegan Sweet Potato Bread? Here’s what you need!
For the Bread
- Sweet potatoes – 350 g – These provide natural sweetness and moisture, making your bread incredibly tender.
- Vegan Greek-style yogurt – 50 g – Adds creaminess and enhances the bread’s softness.
- Mandarin or orange zest – 1 teaspoon – A bright twist that elevates the bread’s flavor profile.
- Soy milk – 160 ml – This dairy-free option helps create a perfect vegan buttermilk when combined with vinegar.
- Apple cider vinegar – 2 teaspoons – Activates the leavening agents for a fluffy texture.
- Olive oil – 118 ml – Ensures a moist loaf while keeping it heart-healthy.
- Vanilla extract – 1 tablespoon – Infuses warmth and depth in every bite.
- Granulated sugar – 100 g – Sweetens the bread and balances the savory notes of sweet potato.
- Brown sugar – 80 g – Adds a hint of caramel flavor and extra moisture.
- All-purpose flour – 270 g – The foundation for the batter, providing structure and body.
- Baking powder – 2 ½ teaspoons – Gives the bread its rise, ensuring it’s fluffy.
- Baking soda – ½ teaspoon – Works with the vinegar to leaven the bread effectively.
- Ground cinnamon – 1 ½ teaspoons – Infuses warmth and enhances the overall sweetness.
- Ground nutmeg – 1 teaspoon – Offers a comforting, spicy undertone that complements the sweet potatoes.
- Sea salt – ½ teaspoon – Balances flavors and enhances sweetness.
- Pecans – 100 g, roughly chopped – Adds a delightful crunch and nutty flavor (plus extra for garnish).
For the Glaze
- Powdered sugar – 160 g – Creates a sweet coating that beautifully complements the bread.
- Soy milk – 3-4 tablespoons – Helps achieve the perfect glaze consistency without dairy.
Embrace the magic of sweet potatoes with this fabulous Vegan Sweet Potato Bread recipe!
How to Make Vegan Sweet Potato Bread
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Preheat the oven to 220°C (430°F). Wrap your sweet potatoes tightly in foil and roast for 40-45 minutes until they are soft and tender—this caramelization enhances their natural sweetness.
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Prepare your loaf pan by lowering the oven temperature to 175°C (350°F). Lightly grease a 1-pound loaf pan with oil or vegan butter and line it with parchment paper for easy removal later.
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Mix soy milk and apple cider vinegar in a bowl. Let this vegan buttermilk sit for about 10 minutes, encouraging it to thicken and curdle—this step is perfect for a fluffy texture!
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Blend the cooled sweet potatoes by peeling them and measuring out 300g. In a food processor, combine the sweet potatoes with yogurt, vanilla, and the zesty touch of mandarin or orange zest. Blend until you achieve a smooth, creamy consistency.
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Whisk together the sweet potato puree, granulated sugar, brown sugar, olive oil, and the remaining vanilla in a large bowl. Add your vegan buttermilk and mix until combined for a luscious, homogeneous batter.
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Combine the dry ingredients by whisking together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl. This mixture will give your bread its structure and delightful flavor.
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Fold half of the dry ingredients into your wet mixture gently until just combined. Then, add the chopped pecans and the remaining dry ingredients, blending until there are no visible streaks of flour—be careful not to overmix!
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Scoop the batter into your prepared loaf pan, smoothing out the top. If you’re feeling indulgent, place thin strips of vegan butter down the center for extra richness.
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Bake for 60-70 minutes, checking for doneness at 55-60 minutes using a toothpick—insert it in the center; it should come out clean when fully baked.
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Cool the bread in the pan for about 10 minutes, allowing it to firm up before transferring it to a cooling rack to fully set.
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Glaze the loaf by whisking together the powdered sugar and soy milk until smooth. Drizzle this sweet glaze generously over the cooled loaf for a delightful finish!
Optional: Garnish with extra chopped pecans for an appealing crunch.
Exact quantities are listed in the recipe card below.
Vegan Sweet Potato Bread Variations
Get creative and make this recipe your own with these delightful twists!
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Nut-Free: Replace pecans with sunflower seeds or omit nuts entirely for an equally delicious bread packed with flavor.
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Gluten-Free: Use a gluten-free all-purpose flour blend to make your loaf suitable for gluten-sensitive friends and family. It will still rise beautifully with the right adjustments!
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Spiced Up: Add a pinch of cayenne pepper for a warm kick or a dash of ground ginger for a cozy spice that complements the sweet potatoes beautifully.
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Fruit-Filled: Toss in dried cranberries or raisins for a chewy burst of sweetness that elevates the flavor experience with every bite.
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Chocolate Lover’s Delight: Fold in dark chocolate chips for a decadent treat. The rich chocolate pairs wonderfully with the warm spices and sweet potato.
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Zesty Citrus: Swap the orange zest for lemon or lime zest—the tangy brightness will take your bread to a refreshing new level.
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Double Glaze: For an extra dimension, drizzle both a chocolate and a powdered sugar glaze over the loaf—the contrast in flavors will amaze your taste buds.
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Herbal Infusion: Incorporate 1-2 tablespoons of finely chopped fresh rosemary for an unexpected savory twist that complements the sweetness of the bread beautifully.
Feel free to experiment and discover new family favorites with this versatile recipe!
Make Ahead Options
These Vegan Sweet Potato Bread options are perfect for busy home cooks looking to save time! You can prepare the sweet potato puree up to 3 days in advance by blending the baked sweet potatoes, vegan yogurt, and zest, then storing it in an airtight container in the refrigerator to maintain freshness. Additionally, the dry ingredients can be mixed together up to 5 days ahead for a quick assembly when you’re ready to bake. To finish the recipe, simply combine the prepped wet and dry ingredients along with the chopped pecans, then bake as directed. This way, you’ll enjoy a delightful, homemade bread that’s just as delicious with minimal effort!
Storage Tips for Vegan Sweet Potato Bread
Room Temperature: Store your Vegan Sweet Potato Bread in an airtight container at room temperature for up to 3 days to maintain its moist texture and fresh flavor.
Fridge: If you need to keep it longer, place the bread in the fridge, where it can stay fresh for up to a week. Just be sure to wrap it tightly to prevent drying out.
Freezer: For longer storage, slice the bread and wrap individual pieces in plastic wrap, then seal them in a freezer-safe bag. It can be frozen for up to 3 months, ready to be enjoyed anytime!
Reheating: To reheat, simply thaw the slices in the fridge overnight or warm them in a toaster or oven until heated through, ensuring every bite of your Vegan Sweet Potato Bread is just as delightful as the day it was baked!
What to Serve with Vegan Sweet Potato Bread?
A warm slice of sweet potato bread brings to mind cozy gatherings and laughter-filled mornings, making it perfect for a lovely meal experience.
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Creamy Cashew Butter: Smooth and rich, this nutty spread enhances the sweetness of the bread while adding a delightful creaminess that lingers on the palate.
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Fresh Fruit Salad: Bursting with vibrant colors and refreshing flavors, the natural juiciness of fruits complements the hearty bread and brightens your breakfast table.
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Maple Syrup Drizzle: The golden sweetness of maple syrup adds an irresistible touch, creating a perfect pairing that echoes the bread’s natural flavors.
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Coconut Yogurt Parfait: Layering yogurt with granola and berries makes for a nourishing side that adds crispness and balance to the moist texture of the bread.
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Herbal Tea: A soothing cup of chamomile or mint tea creates a warm atmosphere, allowing you to savor each bite and unwind during your meal.
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Vegan Vanilla Ice Cream: For a dessert twist, serve warm slices with a scoop of creamy vegan ice cream, creating a delightful contrast between warm and cool textures.
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Chia Seed Pudding: Light and wholesome, this pudding provides a nutty richness that pairs beautifully, adding an extra layer of sustenance to your breakfast or snack time.
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Cinnamon Sugar Topping: Sprinkle a mix of cinnamon and sugar on top before baking for a crunchy, sweet crust that enhances every slice’s flavor.
Helpful Tricks for Vegan Sweet Potato Bread
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Choose Ripe Sweet Potatoes: Opt for firm, unblemished sweet potatoes for maximum sweetness and moisture—avoid any that feel soft or have dark spots.
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Vegan Buttermilk Magic: Make sure to let the soy milk and vinegar sit for at least 10 minutes. This creates a perfect vegan buttermilk that helps give your Vegan Sweet Potato Bread a lovely rise and fluffy texture.
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Don’t Overmix: When combining the wet and dry ingredients, mix just until no flour streaks remain. Overmixing can lead to a dense loaf rather than a light and airy texture.
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Bake to Perfection: Always check for doneness with a toothpick. It should come out clean when the bread is fully baked. Baking it too long can dry it out, while not enough time may leave it gooey in the center.
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Cool Before Glazing: Allowing the bread to cool for at least 10 minutes before adding the glaze ensures that it doesn’t melt away and creates a beautiful, sweet finish.
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Storage Tips: Store your Vegan Sweet Potato Bread in an airtight container at room temperature. It remains delightful for several days, making it a great snack!
Vegan Sweet Potato Bread Recipe FAQs
How do I select ripe sweet potatoes for this recipe?
Absolutely! When choosing sweet potatoes, look for ones that are firm to the touch, with smooth skin and no dark spots. The best sweet potatoes will yield slightly to pressure but not feel mushy. Avoid those with blemishes as they may be damaged or starchy.
What’s the best way to store Vegan Sweet Potato Bread?
To keep your Vegan Sweet Potato Bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate it, where it will last for up to a week without drying out. Just make sure it’s sealed well to retain moisture!
Can I freeze Vegan Sweet Potato Bread?
Very! To freeze, slice the bread and wrap each slice individually in plastic wrap, then place them in a freezer-safe bag. This way, you can grab a slice at a time as needed. It keeps well for up to 3 months. To enjoy, simply thaw overnight in the fridge or warm it in the toaster or oven!
What can I do if my bread doesn’t rise properly?
If your Vegan Sweet Potato Bread doesn’t rise well, it could be due to the freshness of your baking powder and baking soda—ensure they’re not expired. Another common reason could be not allowing the vegan buttermilk to sit long enough. Always let the mix rest for about 10 minutes, as this helps to create a fluffier texture.
Are there any dietary considerations for this recipe?
Certainly! This Vegan Sweet Potato Bread is naturally free of dairy and eggs, making it suitable for many dietary preferences, including vegan. However, if you’re preparing for someone with nut allergies, you can substitute pecans with sunflower seeds or omit them entirely for a nut-free version. Always check ingredient labels for cross-contamination warnings.
How long can I keep the glaze on the bread?
To maintain the delicious flavor of the glaze, it’s best to add it just before serving. If stored with the glaze on, it can start to melt away. If you plan to store the bread, I recommend keeping the glaze separate until you’re ready to serve. Enjoy each slice with a fresh drizzle for the best experience!
Delicious Vegan Sweet Potato Bread That Will Wow You
Ingredients
Equipment
Method
- Preheat the oven to 220°C (430°F). Wrap your sweet potatoes tightly in foil and roast for 40-45 minutes until soft.
- Lower the oven temperature to 175°C (350°F) and prepare your loaf pan by greasing it with oil.
- Mix soy milk and apple cider vinegar in a bowl. Let it sit for 10 minutes.
- Peel and measure out 300g of the cooled sweet potatoes. Blend with yogurt, vanilla, and zest until smooth.
- Whisk together the sweet potato puree, sugars, olive oil, and remaining vanilla. Add vegan buttermilk and mix.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Fold half of the dry ingredients into the wet mixture. Add chopped pecans and remaining dry ingredients until there are no flour streaks.
- Scoop the batter into the loaf pan and smooth the top.
- Bake for 60-70 minutes, checking at 55-60 minutes with a toothpick.
- Cool in the pan for 10 minutes before transferring to a cooling rack.
- Whisk powdered sugar and soy milk until smooth, then glaze the cooled loaf.