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

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Total time: 60 minutes
  • Yield: 10
  • Category: Bread, cake
  • Cuisine: American, Vegan

Ingredients

  • 1.75 cups flour ((I use a mix of 3/4 cup wheat and 1 cup all purpose), See GF option in Notes below)
  • 1/2 cup coconut sugar (, or other fine sugar, add 2 tbsp more for sweeter)
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh cranberries or mixed berries
  • 3/4 scant 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

Method

  1. Preheat your oven to 365F (185°C). Line a loaf pan with baking paper and set aside.
  2. Whisk 1.5 cups flour with the dry ingredients in a large mixing bowl. Add berries and mix.
  3. 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.)**
  4. Spoon the sweet potato bread dough into your prepared loaf pan. (Add a streusel if you like.)
  5. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.