This Vegan Sweet Potato Bread is the ultimate soft, moist loaf made without eggs or dairy, packed with warm spices for a cozy treat you can enjoy for breakfast, as a snack, or as dessert.
Made with sweet potato, crunchy walnuts, and simple ingredients, this easy recipe is perfect for a chilly day when you're craving something comforting and homemade.
For more delicious bakes, try my pumpkin banana bread and sweet lentil bread.
Now that the weather is getting chilly and autumn is just around the corner, I love when my kitchen fills with the cozy aroma of warm spices, and this vegan sweet potato bread is one of my favorite things to bake.
I especially enjoy quiet mornings sitting with my cat, Mogre, enjoying a warm slice or two with a cup of tea-and fun fact: he loves it too! He happily tested a tiny cat-safe crumb, so I can officially declare this plant-based loaf picky-eater approved.
It bakes up with a soft, moist, tender crumb and a subtle natural sweetness, letting the cinnamon and cozy spices shine without being overly sweet. It's truly the best way to use up sweet potatoes.
I love serving a warm slice spread with peanut butter or my mum's homemade jam alongside a cup of coffee or hot cocoa. If you have extra sweet potatoes on hand, be sure to check out my red lentil sweet potato soup, sweet potato hummus, sweet potato pancakes, and sweet potato wraps for more easy plant-based recipes.
🍠Ingredients
- Sweet potatoes: I roasted and mashed mine into a purée, but canned sweet potato purée works too.
- Whole wheat flour: I used whole wheat, but all-purpose flour works as well.
- Cane sugar: You can substitute it with granulated or brown sugar.
- Plant-based milk: Use any unsweetened dairy-free milk you have on hand, such as oat, soy, almond, or coconut milk.
- Walnuts: Chopped walnuts add a lovely crunch.
- Sunflower oil: I used sunflower oil, but any neutral-flavored vegetable oil can be used.
- Baking powder: Helps the loaf rise.
- Baking soda + vinegar: Helps create a soft, tender crumb.
- Warm spices: Cinnamon, ginger, and nutmeg add cozy autumn flavor.
- Salt: Enhances all the flavors.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🥣How To Make Vegan Sweet Potato Bread
Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
Add the wet ingredients. Add the sweet potato purée, plant-based milk, oil, and vinegar. Stir gently until just combined. Do not overmix-a few small lumps are perfectly fine.
Add the walnuts. Fold in the finely chopped walnuts until evenly distributed throughout the batter.
Bake. Preheat the oven to 350°F (180°C). Pour the batter into a parchment-lined 9×5-inch loaf pan and sprinkle a few chopped walnuts on top, if desired. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool before slicing. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
📋Variations
- Add chocolate chips: Fold in a handful of vegan chocolate chips for a delicious chocolatey twist.
- Make it nut-free: Leave out the walnuts for a soft, nut-free loaf.
- Use pecans: Swap the walnuts for chopped pecans for a slightly different crunch and flavor.
- Add dried fruit: Fold in raisins or dried cranberries for little bursts of sweetness.
💡Marinela's Tips
- Measure the sweet potato after mashing for the most consistent texture and results.
- Don't overmix the batter. Stir just until the ingredients are combined to keep the loaf soft and tender.
- Let it cool completely before slicing. This gives the moist crumb time to set and makes slicing much easier.
❓Frequently Asked Questions (FAQ's)
Yes! Canned sweet potato purée works perfectly and makes this recipe even easier. Just make sure it's plain purée without added sugar or spices.
Store the cooled loaf in an airtight container in the refrigerator for up to 5 days.
📖 Recipe
Vegan Sweet Potato Bread with Walnuts
Equipment
- 1 Mixing bowl
- 9x5 inch loaf pan lined with parchment paper
Ingredients
- 1 cup sweet potato puree
- 1 + ½ cups whole wheat flour
- ½ cup cane sugar or granulated/brown sugar
- 1 + ⅓ cups unsweetened almond milk or any plant milk
- ¼ cup neutral vegetable oil I used sunflower oil
- ½ cup walnuts finely chopped
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.1 + ½ cups whole wheat flour, ½ cup cane sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon sea salt
- Add the sweet potato purée, plant-based milk, sunflower oil, and vinegar. Stir gently until just combined. Do not overmix.1 cup sweet potato puree, 1 + ⅓ cups unsweetened almond milk, ¼ cup neutral vegetable oil, 1 teaspoon apple cider vinegar
- Fold in the finely chopped walnuts until evenly distributed throughout the batter.½ cup walnuts
- Preheat the oven to 350°F (180°C). Pour the batter into a parchment-lined 9×5-inch loaf pan and sprinkle with extra chopped walnuts, if desired. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack and cool completely before slicing.
Notes
Nutrition
🍲Vegan Sweet Potato Recipes
If you try this sweet potato bread, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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