Description
This Vegan Sweet Potato Bread is a moist, flavorful loaf packed with warm spices like cinnamon and nutmeg, enriched with roasted sweet potato puree and vegan Greek-style yogurt. Perfect for breakfast or a cozy snack, it features a delicate vanilla glaze and optional pecans for added texture. This plant-based bread is naturally sweetened and dairy-free, offering a wholesome treat that’s easy to prepare and bake.
Ingredients
Scale
Roasted Sweet Potato Purée
- 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)
Wet Ingredients
- 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
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
Instructions
- Roast the potatoes: Preheat the 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 softened. Remove and cool to room temperature. Sweet potatoes can be roasted a day ahead and refrigerated to save time.
- Preparation: Preheat the oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with oil or vegan butter and line with parchment paper, leaving an overhang. Prepare vegan buttermilk by combining soy milk and apple cider vinegar; let it sit for 10 minutes to curdle.
- Puree the sweet potato: Peel the cooled sweet potatoes and weigh out 300 g of flesh. Add to a food processor with vegan yogurt, vanilla extract, and optional zest. Blitz until smooth and creamy.
- Mix wet ingredients: In a large mixing bowl, combine the sweet potato purée, granulated sugar, brown sugar, olive oil, and vanilla extract. Whisk well to combine. Then whisk in the prepared vegan buttermilk.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt until evenly blended.
- Make the batter: Sift half of the dry ingredients into the wet mixture. Fold gently to combine, then fold in the chopped pecans. Add the remaining dry ingredients and fold until just combined, avoiding overmixing to ensure a tender crumb.
- Assemble: Pour the batter into the prepared loaf pan and smooth the top with a spatula. For an optional decorative crack, place thin strips of vegan butter down the center of the batter.
- Bake: Bake the bread for 60-70 minutes, until the top is golden and the loaf has risen. Test doneness at 55-60 minutes by inserting a toothpick or knife; it should come out clean with a few moist crumbs. Continue baking in 5-minute increments if necessary. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the glaze: Whisk the powdered sugar and 3-4 tablespoons soy milk in a medium bowl until smooth. Cover and reserve until the loaf is full cooled. Drizzle the glaze evenly over the cooled bread.
- Storage: Wrap any leftover bread tightly in plastic wrap or place in an airtight container. Store at room temperature up to 5 days if cool, or refrigerate for up to 7 days. For longer storage, slice, wrap slices individually with parchment, seal in a container, and freeze for up to one month. Thaw slices at room temperature for a couple of hours before serving.
Notes
- Note 1: Roasting the sweet potatoes before using enhances their natural sweetness and helps achieve a creamy pureé texture.
- Note 2: Vegan Greek-style yogurt adds moisture and richness; if unavailable, substitute with any thick dairy-free yogurt.
- Note 3: Soy milk is recommended for vegan buttermilk due to its neutral flavor but other plant milks can be used.
- Note 4: Ensure the sweet potato purée is smooth for an even batter consistency.
- Note 5: The vegan butter strips help create an attractive crack along the top during baking, adding to the bread’s rustic look.
