Vegan Sweet Potato Bread Recipes

VEGAN SWEET POTATO BREAD 1 BOWL

Steps:

• 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.

VEGAN SWEET POTATO BREAD

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• 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.
• Bake in the preheated oven until top is golden brown, about 1 hour.

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

BRAIDED SWEET POTATO BREAD - VEGAN

Steps:

• Combine the yeast and the water in a medium mixing bowl and let stand for 10 minutes, or until dissolved.
• Stir in the oil and thyme, then the mashed sweet potato, honey, and soymilk.
• Stir gently until the mixture is smooth.
• In another bowl, combine the flours, cornmeal, and salt.
• Make a well in the center and pour in the wet mixture.
• Work together, using a spoon at first, then hands, until thoroughly combined into a dough.
• Turn out onto a floured board and knead for 8-10 minutes, adding additional flour until the dough loses its stickiness.
• Place in a clean bowl and cover with a tea towel.
• Let rise in a warm place for 1 1/2 hours, or until doubled in bulk.
• Punch the dough down and turn back out onto the board.
• Divide into six equal pieces.
• With hands, roll each piece into a long coil, about 1" in diameter.
• To make each loaf, braid three coils and pinch the ends together.
• Place the loaves on a floured baking sheet, cover with the tea towel, and let rise until doubled in bulk, about 1 hour.
• Brush the tops of the loaves with soymilk.
• Bake in a preheated 350F oven for 40-50 minutes, or until the tops are golden and the loaves feel hollow when tapped.