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Vegan Sweet Potato Bread 1 Bowl

Vegan Sweet Potato Bread 1 Bowl


  • 1.75 cups  (218.75 g) flour (I use a mix of 3/4 cup wheat and 1 cup all purpose), See GF option in Notes below
  • 1/2 cup (80 g) coconut sugar , or other fine sugar, add 2 tbsp more for sweeter
  • 1 tsp (1 tsp) cinnamon
  • 1 tsp (1 tsp) pumpkin pie spice
  • 2 tsp (2 tsp) baking powder
  • 1/4 tsp (0.25 tsp) baking soda
  • 1/2 tsp (0.5 tsp) salt
  • 1 cup (100 g) fresh cranberries or mixed berries
  • 3/4 (0.75 ) scant cup sweet potato puree (I use canned puree), or use well mashed boiled or steamed sweet potato
  • 3/4 cup (177 ml) non dairy milk
  • 1 tsp (1 tsp) lime juice or apple cider vinegar
  • 3 tbsp (3 tbsp) oil or omit


  • 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 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.)**
  • 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 upto a 5 days.

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