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Step aside, Banana Bread! This Vegan & Gluten Free Sweet Potato Bread is fluffy, wholesome, and full of warming spices.
I’ll be the first to admit my love affair with my Fluffy Vegan Banana Bread, but sometimes you just want to switch things up.
As I was brainstorming recipes ideas, I thought to myself “what do people love as much as bananas?” Maybe I’m just overly obsessed with spuds, but Sweet Potatoes immediately came to mind.
Thus, this perfectly sweet, warmly spiced, and oh so dreamy Sweet Potato Bread was created.
This fluffy loaf is actually more convenient than banana bread too. You may not always have some brown and spotty bananas lying around, but you can always roast up some sweet potatoes for this recipe 😉
Plus, this bread is made with simple and nourishing plant-based ingredients. No refined sugars, processed flours, or oils to see here! I enjoy this Sweet Potato Bread for breakfast, an afternoon pick-me-up, or an evening treat. It’s great as-is, but it’s also extra amazing if you heat it up and put a generous slather of almond butter on top.
If you love Sweet Potatoes, you are bound to love this recipe! You could even throw some chopped nuts or chocolate chips in the batter if you were feeling extra fancy. But enough chit chat, let’s get to baking!
A Few Final Thoughts:
- While roasting Sweet Potatoes does take more time than Steaming or Microwaving, I do not recommend these other methods. Baking in the oven removes much more liquid and prevents the bread from being too dense, plus it brings out natural sweetness!
- For a Nut Free Version of this recipe, you can substitute the Almond Butter for Sunflower Spread or Tahini!
- Unfortunately, I have not tested this recipe using any other flour combination. Please follow what is indicated below for best results.
Finally, if you make this (delicious) recipe and post a photo on Instagram, don’t forget to tag me @frommybowl + #frommybowl so I can see your yummy recreation!
PrintSweet Potato Bread – Gluten Free & Vegan
Step aside, Banana Bread! This Vegan & Gluten Free Sweet Potato Bread is fluffy, wholesome, and full of warming spices.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 12 slices 1x
Ingredients
- 2 tbsp Ground Flax + 6 tbsp Water
- 2 1/2 cup Oats, ground into flour
- 2 tsp Baking Powder
- 2 tsp Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Nutmeg (optional)
- 1 1/2 cup Mashed Sweet Potato Puree (see notes)
- 1/2 cup Coconut Sugar
- 1/2 cup Unsweetened Plant Based Milk
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1/4 cup Almond Butter
Instructions
- 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.
Notes
Ground Flax may be substituted with Ground Chia.
Almond Butter may be substituted with any other Nut or Seed Butter, just keep in mind that this will affect the overall flavor of the bread.
To make Oat flour, simply blend your oats in a high speed blender or food processor for 30-45 seconds, or until finely milled.
* To make Sweet Potato mash, poke some holes in some Sweet Potatoes with a knife and bake whole at 400F for 45-60 minutes, depending on size. The holes will ooze a “caramel” when the potatoes are done. Let cool, remove and discard the potato skins, then mash with a fork. Note: to save time, cook your potatoes with your dinner the night before you make this recipe!
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Can you tell me how many cups of oat flour comes out of processing 2 1/2 cups of oats?
Processing 2 1/2 cups of rolled oats typically yields around 2 1/2 cups of oat flour. The volume may vary slightly depending on the type of oats used.