Description
Delicious vegan sweet potato bread made with whole wheat flour and it’s oil-free! A naturally sweetened loaf with coconut sugar & dates!
Ingredients
“Buttermilk”
- 1 cup plant milk (use soy for best results)
- 2 tsp apple cider vinegar
Dry Ingredients
- 1/2 cup pitted deglet noor dates, chopped small
- 2 cups whole wheat flour, spooned and leveled
- 1/3 cup coconut sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 210g (1 cup) sweet potato, cooked and mashed (see notes for preparation)
- 1/8 cup maple syrup
- 1/4 cup tahini
- 1 1/2 tsp pure vanilla extract
The Glaze (optional)
- 1/2 cup organic icing sugar
- 2–3 tsp plant milk
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat your oven to 350 degrees F and grease a 9×5 loaf pan with vegan butter.
- Prepare the vegan buttermilk by adding vinegar (or lemon juice) to soy milk. Set aside.
- Chop the dates quite small and toss them in ½ tsp whole wheat flour to coat. Set aside.
- In a large bowl, mix the dry ingredients.
- In a separate bowl, mix the wet ingredients. Add the buttermilk (which should now be visibly curdled) to the wet ingredients, stir, and immediately pour into the dry ingredients.
- Gently fold the wet ingredients into the dry ingredients until nearly all of the flour is combined and add the flour dusted dates. Finish stirring the batter just until no more flour is visible.
- Pour the batter into the greased loaf pan, spread it into the corners, smooth the top, and sprinkle the top with 1 tsp coconut sugar if desired.
- Bake for 45-55 minutes until a toothpick inserted in the centre comes out clean (mine always takes 50 minutes).
- Allow to cool for 10-15 minutes in the tin. Then, turn out onto a wire rack to cool completely before serving.
- To add the optional glaze, it is helpful to have the loaf lifted above a cutting board or piece of parchment paper to catch the drips. Whisk the icing sugar with just enough plant milk to make a smooth and thick but pourable glaze. Drizzle the glaze over the top of the loaf and spread to evenly coat. The glaze will drip down the sides of the bread and set in 15-30 minutes. Once the glaze is set, slice, and serve!
Notes
Approximate Cost: $4.99 CAD with the optional glaze. A slice of a store-bought sweet bread would cost me between $3.50 and $4.50. If I were to make this recipe with more traditional ingredients (white flour, white sugar, oil, and 2 eggs) my cost comes in over $5 at roughly $5.22. So this vegan version may not cost significantly more than a traditional loaf and might even save you a little bit.
210 grams or 1 cup cooked and mashed sweet potato will require about 1 small to medium sized raw sweet potato. Cook the sweet potato whole by pricking it all over with a fork and roasting for 40-55 minutes at 425 degrees F until soft. Alternatively, peel and chop the sweet potato into larger chunks and boil or steam for about 10-20 minutes until soft. You want the sweet potato to be very soft and easy to mash. Allow the sweet potato to cool before adding it to this recipe.
To make this loaf into 12 muffins, bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American, Canadian