Vegan Sweet Potato Bread

Name: Vegan Sweet Potato Bread
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 1 loaf
Ingredients: 1 cup chopped sweet potato; 1 ½ cups white sugar; ½ cup vegetable oil; 1 over-ripe banana; 1 ¾ cups sifted all-purpose flour; 1 teaspoon baking soda; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon salt; ⅛ teaspoon baking powder; ⅓ cup water; ½ cup chopped pecans

Rating: 4.88 stars

8 Ratings
6 Reviews
5 Photos

Southern favorite that I modified for a vegan diet. This also freezes well.

By amathews29

Gallery

Recipe Summary test

prep:

20 mins

cook:

1 hr 25 mins

total:

1 hr 45 mins

Servings:

Yield:

1 loaf

Nutrition Info

Directions

Step 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.

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Step 2
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Step 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.
Step 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; protein 2.6g; carbohydrates 44.2g; fat 12.7g; sodium 165.2mg. Full Nutrition

Reviews (6)

Read More Reviews

8 Ratings

5 star values: 7
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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natalie deloach

12/13/2018

I substituted out the oil for applesauce and it’s super moist and super healthy and low fat. I also cut the sugar down by half a cup cuz I roasted the sweet potatoes too pull out natural sugars. So it’s all around healthier and just as delicious. Read More

Helpful

(2)

LeeJ

10/13/2019

Very good! Since I try to avoid white sugar I substituted 1/2 cup applesauce and 1/2 cup pure maple syrup. Also I used organic unflavored coconut oil in place of vegetable and added 1 banana and some chopped dates to the pecans. To save time I used the microwave for the 1 sweet potato. My oven has convection bake so it only took about 50 minutes at 350. I was careful not to over mix the batter and used stone ground white whole wheat flour. Will definitely make again! Read More

Helpful

(1)

Menoreen

10/01/2019

Made this exactly like the recipe except I didn't have Chopped Pecans. I measured the ingredients precisely as the recipe calls. Then I combined the ingredients in the same way. I waited patiently for the bread to cool down. I cut a slice of the Vegan Sweet Potato Bread. This is by far one of the delicious Pumpkin Breads that I made. It is sweetened just right. Not too sweet. This will be the Pumpkin bread for future Fall recipes! Read More

Maggie L

12/10/2018

I doubled the batter and made about 3 dozen muffins with this recipe. All five of us including 3 picky toddlers loved them. Will make these again! Read More