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Sweet Potato Bread

A rich and moist vegan bread made from sweet potatoes, dates, and warm spices, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup plant milk Adds creaminess, helping bind ingredients.
  • 1 tbsp apple cider vinegar Creates a vegan buttermilk.
  • 1 cup deglet noor dates Chopped finely, adds natural sweetness.
  • 1 cup maple syrup Enhances sweetness and adds flavor.
  • 2 tbsp tahini Adds richness and healthy fats.
  • 1 tsp pure vanilla extract Enhances overall flavor.
Dry Ingredients
  • 2 cups whole wheat flour Provides structure and nuttiness.
  • 1 tbsp coconut sugar Adds subtle sweetness and caramel flavor.
  • 1 tbsp baking powder Acts as a leavening agent.
  • 1 tsp baking soda Helps to raise the batter.
  • 1/2 tsp salt Balances flavors.
  • 1 tsp ground cinnamon Infuses warm spiciness.
  • 1/2 tsp grated nutmeg Adds a distinctive, aromatic flavor.
  • 1/4 tsp ground cloves Imparts a rich flavor.
  • 1 medium sweet potato Mashed, provides moisture and sweetness.
Glaze
  • 1 cup organic icing sugar Used for glazing.
  • 2-3 tbsp plant milk (for glaze) Helps achieve pourable consistency.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and grease a loaf pan with vegan butter.
  2. Mix the apple cider vinegar with the plant milk and let sit to create vegan buttermilk.
  3. Finely chop the dates and coat them lightly with flour to prevent sticking.
  4. In a large bowl, sift together the whole wheat flour, baking powder, baking soda, salt, and spices.
Cooking
  1. In another bowl, combine the wet ingredients, including the vegan buttermilk, and stir thoroughly.
  2. Pour the wet mixture into the dry ingredients and stir gently until nearly combined.
  3. Fold in the dusted dates carefully.
  4. Pour the batter into the prepared loaf pan and smooth the top. Optionally sprinkle coconut sugar on top.
  5. Bake for 45-55 minutes until a toothpick comes out clean.
  6. Allow to rest in the pan for 10-15 minutes before moving to a wire rack to cool.
Serving
  1. Whisk the icing sugar with plant milk until a pourable glaze consistency is achieved.
  2. Drizzle the glaze over the cooled bread, let it set, then slice and serve.

Notes

For storage, refrigerate in an airtight container for up to a week or freeze for up to three months. Roasting sweet potatoes beforehand can enhance the flavor.