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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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Awesome. I added 1/2 banana and a small container of fat free applesauce. Used tahini for butter. Made three times already this week and shared with friends.
★★★★★
Thank you for sharing it with your friends, Nicole! We’re happy you liked the recipe!
Sounds brilliant! Will try it out tomorrow. Just want to know if I can sub nut butter for hemp better or hemp seeds? My girl is nut intolerant in large quantities. Please advise
You can sub hemp seeds.
Made this today and will definitely make again! Trying some recipes that are a little easier on my grand-daughters sensitive digestive system (avoiding egg, regular flour) and she loved this! Thanks so much! For anyone looking for less sodium, you can easily leave the salt out of this recipe and it tastes fine…
★★★★★
Thank you so much, Teresa!
Can u make sandwiches with this bread?
Yes, you can.
Can i use almond flour instead of oat flour?
Hi Carolyn, that would do!
can you use canned sweet potato?
yes, you can.
Thank you for a wonderful recipe. I made it yesterday with steamed Japanese yellow sweet potato. It’s sweeter than the orange sweet potato and drier. And just to be sure it’s even drier, I left it out overnight for next morning baking. Really loved the texture and the taste. Will see myself baking this often in the future.
★★★★★
Is it fine if I don’t use apple cider vinegar or any other kind of vinegar for this recipe?
If you don’t have ACV you can just use the same amount of white vinegar!
Thanks for this recipe … I made this yesterday and I love love love it!!! =D
Yay! Glad you liked it!
Shit yeah! Made it with sweet potato and with pumpkin on 2 seperate occasions. Both brilliant. Thank you!
★★★★★
You’re totally welcome! So glad you liked it!
I am obsessed with this bread, it’s my afternoon treat and after dinner treat most nights, cutting half of a piece for each :). Make it last longer! I keep it in the fridge and it’s stay SO yummy! I have about 2 days left of it and you better believe I’ll finish er off. ????????
★★★★★
Thanks so much! So glad you’ve been enjoying it!
Can I substitute all purpose flour instead of the oat flour?
I don’t think that would work as a 1:1 substitute; the bread would be a little dense
Trying to make this recipe, but I don’t have a food processor… I do have oat flour though!
Can I assume that the ratio of oat:oat flour = 1:1?
Yes, that will work!
How can this be gluten free if there is oats in it??
Oats are considered Gluten-Free in the US 🙂
Delicious! I had a funny accident making this: to my surprise I couldn’t find enough oats to make this, just 1.5 cups. So I added some millet flour and almond flour, still great. Then I realized a whole jar of oats was in the fridge just in front of my eyes…So next time I’ll make it with oats only. Still, dense, rich, extremely delicious.
Well I’m glad you found them for next time 😉 Thanks Keren!
I also used this time sprouted hazelnut butter which flavour is a bit too strong for eating straight I feel. It certainly gave an extra layer of taste here, though. Now I’m curious to try coconut butter/sprouted almond butte which are both fabulous. I think this is the best sweet potato bread I’ve tried so far.
Thanks, Keren!
I was planning on making this recipe, but have no nut butters (or even nuts to make my own) at home, Could i swap the nut butter for oil, and about what measurements do you think would work? Love your recipes by the way!
Unfortunately I do not know – I intentionally made this recipe to be oil free, and oil acts very differently from nut butters. You would need to use less oil than nut butter, but other than that I am not sure
Oh YUM! Hey girl, hey!! Love your YouTube channel, you are the just the sweetest. ???? This looks amazing! I’m a sucker for banana bread, but I love sweet potatoes too! Such a great idea, can’t wait to try it!… Can the nut butter be substituted for something else? Maybe more sweet potato?
You can use any nut/seed butter you’d like, but I wouldnt recommend skipping it – the bread needs to have some healthy fat in it for the recipe to work properly 🙂
I absolutely love this recipe! I made it yesterday and it’s already gone! haha..seriously Cait, amazing work!!
Hi!
Quick question, the oats, is it 2 1/2 cups before or after grinding?
Thanks!
Jessica
before!
What a great recipe! I did this bread many times, for me, for friends, with sweet potato or pumpkin – it was always so yummie, filling and everyone loved it.
Thank you very much for this and all the other great inspirations and love from Germany 🙂