Vegan Sweet Potato Bread
Vegan Sweet Potato Bread with Cranberries or other berries of choice. Easy 1 Bowl Loaf with winter spices. Use pumpkin for variation. Nutfree Soyfree Recipe
Vegan Sweet Potato Bread with Cranberries or other berries of choice. Easy 1 Bowl Loaf with winter spices. Use pumpkin for variation. Nutfree Soyfree Recipe
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1.75 cup sâ flour ((i use a mix of 3/4 cup wheat and 1 cup see gf option in notes below)
- 1/2 cup coconut sugar ( or other fine sugar, add 2 tbsp more for sweeter)
- 1 cup fresh cranberries or mixed berries
- 3/4 cup sweet potato puree ((i use canned puree) or use well mashed boiled or steamed sweet potato)
- 3/4 cup non dairy milk
- 1 tsp lime juice or apple cider vinegar
- 3 tbsp oil or omit
- Carbohydrate 1.05635399838745 g
- Cholesterol 12.8545833320078 mg
- Fat 4.7607684997038 g
- Fiber 0.151523329522778 g
- Protein 0.604505832234375 g
- Saturated Fat 3.01112083314936 g
- Serving Size 1 1 Serving (22g)
- Sodium 49.9096666318531 mg
- Sugar 0.904830668864671 g
- Trans Fat 0.334651566650229 g
- Calories 48 calories
Step-by-step
- 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 loaves or larger volume baking, you want the batter to be thicker, stiffer with a more dry to moist ratio as 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 up to 5 days.
My Unexpected Baking Adventure: A Vegan Sweet Potato Bread Story
Baking has never been my forte. I’m more of a “throw-it-together-and-hope-for-the-best” kind of cook. Precise measurements and intricate techniques? Not my style. My usual culinary adventures involve quick stir-fries, simple pasta dishes, and the occasional questionable attempt at a frittata. So, when I decided to tackle a vegan sweet potato bread recipe, I knew I was stepping outside my comfort zone. The impetus for this baking endeavor was actually a rather unexpected one: a spontaneous trip to the farmer’s market. I'd gone hoping to find some fresh greens for a salad, but the vibrant display of plump, orange sweet potatoes completely captivated me. Their earthy sweetness promised a comforting treat, especially as the days were growing shorter and autumn's chill was settling in.
The recipe itself was surprisingly straightforward – a one-bowl wonder, promising minimal cleanup, which immediately appealed to my lazy side. The ingredient list was equally appealing, a delightful blend of warm spices like cinnamon and pumpkin pie spice, the tartness of cranberries, and the natural sweetness of the sweet potatoes. I envisioned a moist, flavorful loaf, perfect for a cozy afternoon tea or a satisfying breakfast with a warm cup of coffee. And, while I usually stick to my tried-and-true recipes, something about the simplicity and the promise of a delicious, healthy treat convinced me to give it a go. The anticipation built as I measured out the flour, the sugar, the spices, and carefully mashed the sweet potatoes. The process itself was surprisingly meditative, a welcome break from the usual chaos of my daily routine. Each step felt deliberate, a small act of self-care amidst the whirlwind of errands and responsibilities.
The aroma that wafted from the oven during baking was intoxicating – a rich, comforting blend of sweet and spicy scents. I found myself lingering near the oven, periodically checking its progress, completely enchanted by the transformation taking place. And when it finally emerged, golden-brown and fragrant, I felt a surge of pride that I hadn't quite expected. It wasn't just a loaf of bread; it was a testament to my unexpected baking prowess. It was a symbol of venturing outside my culinary comfort zone and achieving something delightful and unexpected. The texture was perfect—moist but not soggy, with a gentle crumb that wasn't too dense. The flavors were just as I'd hoped: a perfect harmony of sweet, tart, and subtly spicy notes. Each bite was a small burst of autumnal joy, a reminder that even the most reluctant baker can create something beautiful and delicious.
This experience has completely changed my perspective on baking. It’s no longer a daunting task but rather a creative outlet, an opportunity to experiment, and a chance to indulge in the simple pleasures of creating something from scratch. My vegan sweet potato bread wasn’t just a successful baking endeavor; it was a journey of self-discovery, proving to myself that I'm capable of more than I ever thought possible. And the best part? There were plenty of leftovers to enjoy for days to come, a delicious reminder of a culinary adventure that surprised and delighted me in equal measure.
The next time you find yourself craving a comforting treat and have a few extra sweet potatoes lying around, I highly encourage you to give this recipe a try. You might just surprise yourself with your own hidden baking talent. Don't be afraid to experiment with different berries or spices – let your creativity guide you. And remember, the most important ingredient is a willingness to try something new. Even if your baking isn’t usually perfect, the journey itself is a rewarding experience. And who knows, you might even discover a hidden passion along the way, as I did.
