Sweet, inviting, and made for sharing, Vegan Sweet Potato Bread 1 Bowl is a vegan, vegetarian American, Vegan bread, cake made with flour, coconut sugar, and cinnamon in about 60 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.