Description
This vegan sweet potato bread is soft, tender, and perfectly sweet. Topped with a crumbly cinnamon streusel, it’s the perfect treat for breakfast, a snack, or even dessert.
Ingredients
Units
Scale
Loaf:
- 2 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 cup packed light brown sugar
- 1 1/2 cup/350g sweet potato puree (about 1 1/2 lbs of sweet potatoes, steamed, peeled, and mashed)
- 1/2 cup almond milk
- 1/3 cup avocado oil
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
Streusel:
- 1/4 cup light brown sugar
- 6 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 2 tablespoons avocado oil
Instructions
Steam the sweet potatoes
- Peel sweet potatoes and chop into chunks. Cook, covered in simmering water until very soft. Drain well and mash.
- Alternatively, you can cook it in the microwave. Wash the potatoes and poke a few holes in the skin with a fork to allow steam to escape. Place the sweet potatoes on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 8-10 minutes, depending on the size. Let the sweet potato cool slightly, then peel off the skin and mash the flesh.
Make streusel:
- In a small bowl, add all streusel ingredients and mix until combined but crumbly.
Make the bread
- Preheat oven to 350 degrees. Line a 5” x 9” loaf pan with parchment paper or spray with non-stick spray.
- In a large bowl, use a hand mixer to combine sweet potato puree, oil, and brown sugar. Add the milk and continue to blend.
- In a medium bowl, combine the flour, baking powder, salt, and spices. Stir to evenly distribute.
- Add the flour blend and stir by hand until smooth and no lumps remain.
- Scrape into the prepared pan and sprinkle the streusel in an even layer on top of the batter.
- Bake for 50-60 minutes until a skewer inserted comes out clean.
- Allow to cool in the pan for 10 minutes before moving to a cooling rack.