Vegan Sweet Potato Bread 1 Bowl Recipes
SWEET POTATO BREAD - GLUTEN FREE & VEGAN
Step aside, Banana Bread! This Vegan & Gluten Free Sweet Potato Bread is fluffy, wholesome, and full of warming spices.
Provided by Caitlin Shoemaker
Time 1h10m
Number Of Ingredients 12
Steps:
- First, preheat your oven to 350F. In a small bowl, combine 2 tbsp of Ground Flax with 6 tbsp of Water to form an "egg." Set Aside.
- Second, combine all dry ingredients in a medium bowl and stir well.
- In a large bowl, combine the Sweet Potato Mash, Almond Butter, Plant Milk, Flax Egg, Coconut Sugar, Vanilla Extract, and Apple Cider Vinegar. Mix until everything is well incorporated, then add in the dry ingredients. Gently stir until well combined.
- Pour the batter into a greased or lined loaf pan, then bake for 60-70 minutes, or until a toothpick comes out cleanly.
- Let sit in the loaf for 10 minutes, then let cool completely on a baking rack before slicing. Store any leftovers at room temperature in a sealed container for up to 7 days.
VEGAN SWEET POTATO BREAD
Southern favorite that I modified for a vegan diet. This also freezes well.
Provided by amathews29
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Bring water to a boil in a large pot. Add sweet potatoes and cook until tender, 20 to 30 minutes; drain. Place sweet potatoes in a bowl and mash with a potato masher until smooth.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Stir sugar and oil together in a bowl until well mixed; beat in banana. Combine flour, baking soda, cinnamon, nutmeg, salt, and baking powder in a bowl. Alternate stirring the flour mixture and 1/3 cup water into the sugar mixture until combined. Mix in sweet potatoes and pecans; stir until batter is smooth. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until top is golden brown, about 1 hour.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 44.2 g, Fat 12.7 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 165.2 mg, Sugar 26.9 g
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- Preheat the oven to 350F. Line a 5" x 10" loaf pan with parchment paper or lightly grease it with oil.
- In a medium mixing bowl, whisk together the ground flaxseed and water. Let stand for 5 minutes to thicken. Then, whisk in the remaining wet ingredients (i.e., sweet potato purée, carrot, grapeseed oil, coconut sugar, maple syrup, and vanilla).
- In a large mixing bowl, whisk together the dry ingredients (i.e., spelt flour, cinnamon, nutmeg, baking soda, baking powder, and sea salt).
- Add the wet mixture to the dry mixture and use a large wooden spoon to stir until just combined (read: no flour patches remain). Be careful not to overmix—spelt has a delicate gluten structure, so overmixing will result in dry, crumbly bread.
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