Vegan Sweet Potato Bread Recipes

SWEET POTATO BREAD - GLUTEN FREE & VEGAN

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 1 BOWL

Steps:

• Preheat your oven to 365F (185°C). Line a loaf pan with baking paper and set aside.
• Whisk 1.5 cups flour with the dry ingredients in a large mixing bowl. Add berries and mix.
• Mix vinegar into the non-dairy milk. then add it to the dry ingredients. Add sweet potato puree and oil and mix well to combine into a smooth batter. If the batter is too thin then add more flour a few tbsp at a time. (If you are baking muffins, you can keep the batter less stiff. For loafs or larger volume baking, you want the batter to be thicker, stiff with a more dry to moist ratio ad the sweet potato puree will leak moisture during baking.)**
• Spoon the sweet potato bread dough into your prepared loaf pan. (Add a streusel if you like. )
• Bake at 365 deg F (185 C) for 55 to 60 mins. (25 mins for muffins). Check with a toothpick from the center. Cool for 10 mins then remove from pan and cool completely before slicing. Store on the counter for the day and refrigerated for upto a 5 days.

VEGAN SWEET POTATO BREAD

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.

VEGAN SWEET POTATO BREAD

Steps:

• set oven to 375
• Combine the sugar and oil together with a hand mixer, mix well! Add in flour, baking soda, spices (mix these together well before adding to wet mix) add in chia egg, plant based milk, sweet potato and nuts (if you choose to use nuts)
• Pour batter into a bread loaf pan ( I used a 9x5) Bake for 30 to 45 minutes depending on over times may vary so be sure to keep an eye on it after 30 minutes and check with a toothpick.
• whisk together chia and water, set aside for 10 to 15 minutes while you mix all other ingredients. Chia seeds should form a gel like consistency

MAPLE SWEET POTATO BREAD

Steps:

• Preheat the oven to 350ºF. Lightly grease two 7 1/2×3 1/2-inch loaf pans and set aside. In a medium bowl, whisk the egg replacer and water together. Add the sweet potato puree, maple syrup, and Earth Balance, whisking to combine.
• In a large bowl, combine the flour, sugar, oats, baking soda, salt, cinnamon, and allspice and stir. Make a well in the center of the dry ingredients and pour in the sweet potato mixture. Stir to combine. Stir in the currants and almonds.
• Divide the mixture into the prepared loaf pans and bake until a toothpick inserted into the center comes out clean, about 55 minutes. Remove from the oven and allow to cool on a wire rack. Serve warm or at room temperature.

BRAIDED SWEET POTATO BREAD - VEGAN

Steps:

• Combine the yeast and the water in a medium mixing bowl and let stand for 10 minutes, or until dissolved.
• Stir in the oil and thyme, then the mashed sweet potato, honey, and soymilk.
• Stir gently until the mixture is smooth.
• In another bowl, combine the flours, cornmeal, and salt.
• Make a well in the center and pour in the wet mixture.
• Work together, using a spoon at first, then hands, until thoroughly combined into a dough.
• Turn out onto a floured board and knead for 8-10 minutes, adding additional flour until the dough loses its stickiness.
• Place in a clean bowl and cover with a tea towel.
• Let rise in a warm place for 1 1/2 hours, or until doubled in bulk.
• Punch the dough down and turn back out onto the board.
• Divide into six equal pieces.
• With hands, roll each piece into a long coil, about 1" in diameter.
• To make each loaf, braid three coils and pinch the ends together.
• Place the loaves on a floured baking sheet, cover with the tea towel, and let rise until doubled in bulk, about 1 hour.
• Brush the tops of the loaves with soymilk.
• Bake in a preheated 350F oven for 40-50 minutes, or until the tops are golden and the loaves feel hollow when tapped.