If you love cozy, comforting baked treats with a wholesome twist, this Vegan Sweet Potato Bread Recipe is sure to become your new go-to favorite. Combining the natural sweetness and vibrant color of roasted sweet potatoes with warm spices and crunchy pecans, this bread is moist, flavorful, and surprisingly simple to make. The creamy vegan yogurt and subtle citrus zest add an unexpected brightness, while the smooth glaze ties everything together perfectly. Whether you’re baking for breakfast, a snack, or dessert, this vegan sweet potato bread will fill your kitchen with irresistible aromas and your heart with warmth.
Ingredients You’ll Need
This recipe relies on straightforward, pantry-friendly ingredients that work harmoniously to build amazing texture, flavor, and color. Each component plays a crucial role in making this vegan sweet potato bread truly special.
- Sweet Potatoes (350 g): Roasted and pureed, they bring moisture, natural sweetness, and vibrant orange color.
- Vegan Greek-Style Yogurt (50 g): Adds creaminess and a subtle tanginess without dairy.
- Mandarin or Orange Zest (1 tsp, optional): Infuses a refreshing citrus note that brightens the overall flavor.
- Soy Milk (160 ml): Forms the plant-based ‘milk’ base and combines with vinegar to mimic buttermilk.
- Apple Cider Vinegar (2 tsp): Reacts with baking soda for a perfect rise and tender crumb.
- Olive Oil (118 ml): Keeps the bread moist with a hint of richness; neutral oils like rapeseed or sunflower work too.
- Vanilla Extract (1 tbsp): Enhances the sweetness and complements the spices perfectly.
- Granulated Sugar (100 g) and Brown Sugar (80 g): Create deep caramel notes and balanced sweetness.
- All-Purpose Flour (270 g): The essential structure builder for the bread.
- Baking Powder (2 ½ tsp) and Baking Soda (½ tsp): Leaveners that give the bread a light texture.
- Ground Cinnamon (1 ½ tsp) and Nutmeg (1 tsp): Warm spices that evoke cozy feelings.
- Sea Salt (½ tsp): Enhances all the flavors beautifully.
- Pecans (100 g, roughly chopped, optional): Add a delightful crunch and nutty richness.
- Powdered Sugar (160 g) and Additional Soy Milk (3-4 tbsp): For a smooth, sweet glaze that finishes the loaf perfectly.
How to Make Vegan Sweet Potato Bread Recipe
Step 1: Roast the Sweet Potatoes
First things first, preheat your oven and wrap your sweet potatoes in foil before baking them until soft. This roasting step intensifies their natural sweetness and makes the flesh silky and perfect for pureeing. You can even roast them a day ahead if you want to save some hands-on time later. Trust me, having those sweet potatoes ready makes everything easier and speeds up the process.
Step 2: Prepare Your Workstation and Vegan Buttermilk
While your oven preheats again to 175°C (350°F), grease and line a loaf pan so your bread slides right out after baking. Meanwhile, mix the soy milk with apple cider vinegar and let it sit for 10 minutes to create vegan buttermilk—this little trick adds a lovely tang and helps the bread achieve that soft crumb.
Step 3: Puree the Sweet Potato
Once the sweet potatoes have cooled enough to handle, peel and weigh out the 300 grams needed. Blend them in a food processor with the vegan yogurt, vanilla extract, and optional zest. You’ll be amazed by how creamy and luscious this mixture becomes—it’s the star base that brings so much moisture and depth.
Step 4: Combine Wet Ingredients
In a large bowl, whisk your sweet potato puree together with both sugars, olive oil, and vanilla extract. Then add the vegan buttermilk you prepared earlier and whisk again. This wet mixture smells like pure comfort already, and it provides the perfect tender backbone for your bread.
Step 5: Mix the Dry Ingredients
Take a separate bowl to whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt. This spice combo is what transforms the loaf from ordinary to extraordinary—inviting you in with every bite.
Step 6: Make the Batter
Gently sift half the dry ingredients into the wet mix, folding carefully to avoid overmixing. Fold in the chopped pecans if using, then add the remaining dry ingredients until just combined. The texture at this point should be thick and slightly sticky—this is exactly what you want.
Step 7: Assemble the Loaf
Pour the batter into your prepared pan and smooth the surface. For a charming crack down the middle, gently lay thin slices of vegan butter on top of the batter. This step is optional but adds a lovely homemade look once baked.
Step 8: Bake the Bread
Bake for about 60-70 minutes, checking at the 55-60 minute mark with a toothpick. You’re looking for it to come out clean with a few moist crumbs—that perfect indicator your bread is done without being dry. Let it cool in the pan before transferring it to a wire rack to finish cooling completely.
Step 9: Make and Add the Glaze
Whisk powdered sugar with soy milk until smooth and glossy for your glaze. Drizzle it generously over the cooled loaf. This sweet finish adds that glossy appeal and a hint of extra sweetness that takes this vegan sweet potato bread over the top.
How to Serve Vegan Sweet Potato Bread Recipe
Garnishes
A sprinkle of extra chopped pecans on top of the glaze adds a delightful crunch and nutty accent. You might even dust a little cinnamon or grated orange zest for a fresh pop. These simple touches turn a slice into a feast for the eyes and palette.
Side Dishes
This bread pairs wonderfully with a dollop of nut butter, a swirl of dairy-free cream cheese, or a drizzle of maple syrup. Whether you enjoy it alongside your morning coffee or as an afternoon pick-me-up, adding fresh fruit or a cup of spiced tea creates a glorious, cozy food moment.
Creative Ways to Present
Try slicing this vegan sweet potato bread and toasting it lightly, then topping with smashed avocado and a sprinkle of red pepper flakes for an unexpected savory twist. You can also turn it into dessert by layering slices with coconut whipped cream and a dusting of cinnamon for a quick trifle. Getting creative with how you serve it makes each occasion feel special.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover bread tightly in plastic wrap or foil, or place it in an airtight container to keep it fresh. It will last for up to five days at room temperature in a cool spot or about a week in the fridge. This allows you to enjoy that homemade flavor over several days without worry.
Freezing
The best way to freeze your vegan sweet potato bread is to slice it first, then layer the slices with parchment paper to prevent sticking. Wrap them well or store in a sealed container and freeze for up to one month. This makes enjoying this treat all the easier whenever a craving strikes.
Reheating
To reheat, simply let the frozen slices thaw at room temperature for a couple of hours. For a warm slice, pop them in a toaster or warm them in an oven at low heat for a few minutes until soft and fragrant. It almost tastes freshly baked—pure magic!
FAQs
Can I use a different type of plant milk in this recipe?
Absolutely! While soy milk is recommended for its protein content and consistency, you can substitute with almond, oat, or any other non-dairy milk you prefer. Just keep in mind that flavor and texture might vary slightly.
Is it necessary to add the vegan yogurt?
The vegan Greek-style yogurt adds moisture and a slight tang, enhancing the bread’s texture. You can substitute it with a dairy-free sour cream or more plant milk, but the loaf may be less rich.
Can I omit the nuts?
Yes, pecans are optional. You can leave them out if you have nut allergies or just prefer a smoother bread. The texture will still be delightful and moist.
How do I know when the bread is done baking?
Use a toothpick or knife inserted into the center; it should come out clean with a few moist crumbs attached but not wet batter. If it’s still gooey, bake for additional 5-minute increments until fully set.
Can this recipe be doubled to make a larger loaf?
It can, but baking times will increase, and you should use a larger pan or two loaf pans. Keep an eye on the bread and test doneness frequently to avoid overbaking.
Final Thoughts
This Vegan Sweet Potato Bread Recipe is more than just a loaf of bread; it’s a celebration of simple, wholesome ingredients combined in a way that feels like a warm hug from the inside out. Whether you’re new to vegan baking or a seasoned enthusiast, this bread promises moist texture, rich flavor, and lots of smiles. So grab your sweet potatoes and get baking—you’re about to create something delightful that you and everyone around you will love.
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Vegan Sweet Potato Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
This Vegan Sweet Potato Bread is a moist, flavorful loaf perfect for breakfast or a snack. Made with roasted sweet potatoes, plant-based yogurt, and warm spices like cinnamon and nutmeg, it delivers a comforting and nutritious treat. The loaf is topped with a simple vegan glaze and optional chopped pecans for added texture and sweetness. Ideal for those seeking a delicious, dairy-free, and egg-free baked good.
Ingredients
SWEET POTATO MIXTURE
- 350 g sweet potatoes (about 2 medium, roasted and peeled)
- 50 g vegan Greek-style yogurt
- 1 teaspoon mandarin or orange zest (freshly grated, optional)
- 1 tablespoon vanilla extract
WET INGREDIENTS
- 160 ml soy milk
- 2 teaspoons apple cider vinegar
- 118 ml olive oil (or neutral oil such as rapeseed or sunflower)
- 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
ADDITIONAL
- 100 g pecans, roughly chopped (optional, plus extra for garnish)
- 160 g powdered sugar
- 3–4 tablespoons soy milk (for glaze)
Instructions
- Roast the potatoes: Preheat the oven to 220°C (430°F). Wrap the sweet potatoes in foil and place on a baking sheet. Bake for 40-45 minutes until softened. Remove and let cool to room temperature. Potatoes can be roasted a day ahead and refrigerated.
- Preparation: Preheat the oven to 175°C (350°F). Lightly grease a 1-pound loaf pan and line it with parchment paper, leaving an overhang on the sides. Mix the soy milk with apple cider vinegar and let sit for 10 minutes to make vegan buttermilk.
- Puree the sweet potato: Peel the cooled sweet potatoes and weigh out 300g of flesh. Blend in a food processor with vegan yogurt, vanilla extract, and optional zest until smooth.
- Mix wet ingredients: In a large bowl, whisk together the sweet potato puree, granulated and brown sugars, olive oil, and vanilla. Then whisk in the vegan buttermilk.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.
- Make the batter: Sift half of the dry ingredients into the wet mixture. Fold gently until combined. Add chopped pecans and then fold in the remaining dry ingredients until batter is smooth without overmixing.
- Assemble the loaf: Pour the batter into the prepared loaf pan and smooth the surface. Optionally, place thin strips of vegan butter down the center to encourage cracking during baking.
- Bake: Bake for 60-70 minutes until golden brown and a test knife inserted comes out clean with a few crumbs. Check at 55-60 minutes and bake longer if needed. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Make the glaze: Whisk powdered sugar with 3-4 tablespoons of soy milk until smooth. Drizzle the glaze over the completely cooled loaf. Garnish with extra pecans if desired.
- Storage: Wrap leftovers tightly or store in an airtight container. Keep at room temperature for up to 5 days, or refrigerate up to 7 days. Freeze sliced portions wrapped individually for up to 1 month; thaw at room temperature before serving.
Notes
- Note 1: Sweet potatoes can be roasted in advance to save time.
- Note 2: Vegan Greek-style yogurt and soy milk can be substituted with other plant-based varieties.
- Note 3: The soy milk and apple cider vinegar mixture mimics buttermilk for tenderizing the bread.
- Note 4: Ensure the sweet potato puree is smooth for the best texture.
- Note 5: Adding vegan butter strips encourages a classic loaf crack but is optional.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan
