If you’re craving a cozy, nourishing baked treat, this vegan sweet potato bread is about to become your new favorite! It’s made with real sweet potatoes, naturally sweetened, and completely gluten-free, dairy-free, and egg-free—perfect for a wholesome breakfast, snack, or dessert. This recipe is not only healthy and plant-based, but also incredibly easy to make with simple, whole food ingredients. Moist, flavorful, and warmly spiced, it’s everything you love about fall in one delicious loaf.
I love thinking out of the box for breakfast and snack time, don’t you? While we all love a good banana or zucchini bread, did you know that you can make a really moist, light, delicious plant-based bread out of just about any kind of fruit and veggie? That’s why I turned to the power of sweet potatoes in this humble, yet flavorful, completely plant-based vegan Sweet Potato Bread recipe. With one bite, you would never guess that this sweet potato bread recipe is flavored with naturally rich sweet potatoes, along with spices, applesauce, and nut flour. Plus, this Vegan Sweet Potato Bread is healthy enough for breakfast, thanks to its low-sugar, nutrient-rich ingredients. Make it up the day before and store it in the fridge for breakfast the next morning, served with hot coffee and grapefruit. Enjoy!
With one bite, you would never guess that this bread is flavored with naturally rich sweet potatoes, along with spice, applesauce, and nut flour. Plus, this Sweet Potato Bread is healthy enough for breakfast, thanks to its low-sugar, nutrient-rich ingredients. And it’s 100% plant-based. Make it up the day before and store it in the fridge for breakfast the next morning, served with hot coffee and grapefruit. Now, that’s the way to do breakfast! It’s also delicious as a snack or even dessert. Enjoy!
Step-By-Step Guide:
Choose one medium sweet potato, such as white, yellow, orange or purple.Peel and chop sweet potato, cover with water, and microwave for 8 minutes until tender.Drain water off sweet potatoes and reserve 1/2 cup.Mash sweet potatoes with a masher.Place chia seeds and flax seeds in mixing bowl and combine with plant-based milk.Add applesauce, mashed sweet potatoes, and oil and mix well.Add sugar, flour, nut meal, spice, and walnuts.Mix only until well combined.Spray a loaf pan with nonstick spray and transfer batter into the pan.Bake at 350 for about 1 hour 25 minutes, until cooked through.Enjoy!Print
This easy vegan sweet potato bread is moist, healthy, gluten-free, and made with real, whole ingredients. A cozy, nourishing treat you’ll want all year long!
Ingredients
Scale
1 medium sweet potato, peeled, chopped (about 1 ½ cups)
Place chopped sweet potato in a pan or microwave safe dish, cover with 1 cup water, and boil or microwave until tender (about 8 minutes in microwave, 15 minutes in pan). Remove from heat, drain and reserve ½ cup cooking water and set aside. Mash sweet potatoes with a potato masher until smooth. Set aside.
Preheat oven to 350 F.
Place chia seeds, flax seeds and plant-based milk in a bowl and mix for 2 minutes with an electric mixer.
Add applesauce, mashed sweet potatoes, ½ cup reserved cooking water, and oil, and mix well.
Add coconut palm sugar (or brown sugar), flour, nut meal, baking soda, salt (optional), and pumpkin pie spice and walnuts, combine just until well blended (do not overstir).
Spray a loaf pan with nonstick cooking spray. Pour batter into loaf pan. Place in oven and bake for about 1 hour and 25 minutes.
Makes a dense, moist loaf. Remove from oven and allow to cool slightly. Gently remove bread from the loaf pan. Slice into 12 slices. Serve warm, or chilled, as desired. Store leftovers in the refrigerator.
Add brown sugar (or coconut palm sugar), flour, nut meal, baking soda, salt (optional), and pumpkin pie spice and walnuts, and combine just until well blended (do not overstir).
Prep Time:15 minutes
Cook Time:1 hour 40 minutes
Category:Bread
Cuisine:American
Nutrition
Serving Size:1 serving
Calories:258
Sugar:11 g
Sodium:169 mg
Fat:17 g
Saturated Fat:1 g
Carbohydrates:24 g
Fiber:4 g
Protein:5 g
Top 10 Vegan Baked Goods Recipes
Discover more of my favorite plant-based baked goods recipes.
Best way to reduce sugar in recipe, please? I have monk fruit, am sugar-free and don’t use maple syrup, honey, which are sugar. Is using a small amount of pureed Deglet dates appropriate?
I really love to use chopped dates as a sugar alternative in baking. For this recipe, you could use finely chopped dates as a replacement for the brown sugar.
I just found this recipe and i’m interested in trying it but have a question. If i already have mashed sweet potatoes how much would i use to replace 1 1/2 cups cubed before mashing.
I have a few questions before trying the recipe.
1. Should the brown sugar be measured tightly packed?
2. At what point should the sweet potatoes be added to the other ingredients. After it says mash and set aside, they aren’t mentioned again.
2. What size loaf pan should be used?
2. In the nutrition information, “Serving size: 1 serving” is not specific enough. Did you mean “1 slice”? If so, how thick a slice or how much does it weigh in grams?
Thanks for your help!
You suppose I could make a variation of this…like one with raisins instead of nuts and do you think adding baking powder would improve it in any way…aka texture and less dense?
Yes, you can substitute other soft fruits or vegetables for sweet potato, and you could add raisins. It has baking soda in it, which helps it rise. Since it does not have eggs, it is more dense.
Best way to reduce sugar in recipe, please? I have monk fruit, am sugar-free and don’t use maple syrup, honey, which are sugar. Is using a small amount of pureed Deglet dates appropriate?
I really love to use chopped dates as a sugar alternative in baking. For this recipe, you could use finely chopped dates as a replacement for the brown sugar.
I just found this recipe and i’m interested in trying it but have a question. If i already have mashed sweet potatoes how much would i use to replace 1 1/2 cups cubed before mashing.
thanks.
Yes, if you use mashed sweet potatoes, I would use about 1 cup of mashed sweet potato for this recipe, as mashed is more condensed than cubed.
Should the flaxseeds be ground? Recipe calls for whole. Usually they are ground.
Yes, the flaxseeds should be ground.
I have a few questions before trying the recipe.
1. Should the brown sugar be measured tightly packed?
2. At what point should the sweet potatoes be added to the other ingredients. After it says mash and set aside, they aren’t mentioned again.
2. What size loaf pan should be used?
2. In the nutrition information, “Serving size: 1 serving” is not specific enough. Did you mean “1 slice”? If so, how thick a slice or how much does it weigh in grams?
Thanks for your help!
Thank you for your comment and bringing it to our attention! These have now been adjusted.
You suppose I could make a variation of this…like one with raisins instead of nuts and do you think adding baking powder would improve it in any way…aka texture and less dense?
Yes, you can substitute other soft fruits or vegetables for sweet potato, and you could add raisins. It has baking soda in it, which helps it rise. Since it does not have eggs, it is more dense.
[…] Sweet Potato Bread by Sharon Palmer at Sharon Palmer Nutrition […]