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Vegan Sweet Potato Bread

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"Southern favorite that I modified for a vegan diet. This also freezes well."
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1 h 45 m servings 295 cals
Original recipe yields 12 servings (1 loaf)


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  • Prep

  • Cook

  • Ready In

  1. Bring water to a boil in a large pot. Add sweet potatoes and cook until tender, 20 to 30 minutes; drain. Place sweet potatoes in a bowl and mash with a potato masher until smooth.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  3. Stir sugar and oil together in a bowl until well mixed; beat in banana. Combine flour, baking soda, cinnamon, nutmeg, salt, and baking powder in a bowl. Alternate stirring the flour mixture and 1/3 cup water into the sugar mixture until combined. Mix in sweet potatoes and pecans; stir until batter is smooth. Pour batter into the prepared loaf pan.
  4. Bake in the preheated oven until top is golden brown, about 1 hour.


  • Cook's Notes:
  • Yams can be substituted for sweet potatoes, if desired.
  • The 9x5-inch loaf pan can be substituted with 2 small loaf pans.

Nutrition Facts

Per Serving: 295 calories; 12.7 g fat; 44.2 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 165 mg sodium. Full nutrition

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