Vegan Sweet Potato Bread with Cranberries or other berries of choice. Easy 1 Bowl Loaf with winter spices. Use pumpkin for variation. Nutfree Soyfree Recipe Jump to Recipe
This Sweet Potato Cranberry Bread makes for a hearty snack or breakfast. It is full of winter spice, moist and delicious just like my Pumpkin loaf. It needs just 1 Bowl. Add berries of choice or add some chopped dates or some chocolate chips. the batter can be easily baked into muffins. Freeze to have a slice available whenever needed!
This is a mildly sweet,, nicely warm spiced breakfast loaf. Add a streusel or icing for a cake! Use pumpkin or butternut puree for variation. Lets make some!
More Vegan Baked Goods
- Pumpkin Cake with Chocolate Pumpkin Frosting. GF option
- Cinnamon Swirl Cake
- Easy Coffee Cake – Cinnamon Streusel Cake GF option
- Peanut Butter Chocolate Marble Cake
- Applesauce spice cake GF option
Gluten-free
- GF Cashew/Peanut Butter Chocolate Marble Cake.
- Gluten-free Cinnamon Roll Bread
- GF Carrot Banana Bread – Also grain-free.
- Sweet Potato Crumb Cake. GF
Tips to make moist vegan Loafs
- Volume wet ingredients such as sweet potato puree, pumpkin puree, banana etc make amazing moist cakes. They also can tend to add more invisible moisture to the batter which can lead to gummy cakes. The batter will feel somewhat stiff because of these purees, but it still might need more dry to have the right amount to absorb the moisture and bake a fluffy cake. These purees leak moisture during baking which cannot go anywhere. When in doubt add a bit more flour. See video for reference on how thick the batter should be.
- This ratio is more of a problem when baking a loaf than if you bake the batter into muffins or a less height cake pan. If baking a loaf, you want the batter much more stiff. Add more flour until there is good resistance.
- The crust might feel harden when just baked, but will soften after a an hour or so when cooling.
Vegan Sweet Potato Bread 1 Bowl
Vegan Sweet Potato Bread with Cranberries or other berries of choice. Easy 1 Bowl Loaf with winter spices. Use pumpkin for variation. Nutfree Soyfree Recipe
Servings: 10
Calories: 242kcal
Ingredients
- 1.75 cups (218.75 g) flour (I use a mix of 3/4 cup wheat and 1 cup all purpose), See GF option in Notes below
- 1/2 cup (80 g) coconut sugar , or other fine sugar, add 2 tbsp more for sweeter
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/2 tsp (0.5 tsp) salt
- 1 cup (100 g) fresh cranberries or mixed berries
- 3/4 (0.75 ) scant cup sweet potato puree (I use canned puree), or use well mashed boiled or steamed sweet potato
- 3/4 cup (177 ml) non dairy milk
- 1 tsp lime juice or apple cider vinegar
- 3 tbsp oil or omit
Instructions
- 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.
Notes
**If using mashed sweet potato, you will need less flour. To make this gluten-free: try this Glutenfree sweet Potato Crumb cake with Streusel. Nutrition is for 1 slice
Nutrition
Nutrition Facts
Vegan Sweet Potato Bread 1 Bowl
Amount Per Serving
Calories 242 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 177mg8%
Potassium 253mg7%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 7g8%
Protein 4g8%
Vitamin A 4040IU81%
Vitamin C 5.4mg7%
Calcium 84mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Cassie Autumn Tran says
January 27, 2019 at 9:45 pmThis sweet potato bread looks exquisite! I would love to enjoy a slice of it every single day until the loaf disappears. Thank you so much for the baking tip! I notice that my oil free pastries generally turn out gummier than anticipated. I don’t mind that texture but I realize that it’s not ideal for all baked goods. I’ll definitely try adding more oat flour next time I make a recipe with sweet potato or pumpkin puree!
Richa says
January 30, 2019 at 12:46 pmYes you have to watch the batter for the moisture
Mahima Git says
January 28, 2019 at 1:43 amIt looks very yummy.
Thanks for sharing such a delicious recipe with us.
Anupama Chopra says
January 31, 2019 at 2:05 amDelicious Recipe! It is nicely presented and very informative for me.
Dianshan says
January 31, 2019 at 2:09 amCan i replace the flour mixture with just Oat Flour or a mix of Oat and Almond Flour?
vivek garg says
February 5, 2019 at 9:52 pmyes, use a mix of Oat and Almond. Make this GF cake instead with that mix. https://www.veganricha.com/2017/10/vegan-gluten-free-coffee-cake-sweet-potato-pecan-crumb-cake.html
Emily says
January 31, 2019 at 6:43 pmThis turned out perfectly, soft and so nicely spiced just like your pumpkin bread.
Natalie says
February 3, 2019 at 10:07 pmThis bread look so delicious and perfect for dinner! Can’t wait to try this recipe ♥
Richa says
February 4, 2019 at 12:18 amthanks!
Lita Collazzo says
February 4, 2019 at 7:26 pmI would like to sub the flour with either coconut flour or almond flour. Would the measurements still be the same? I am a sucker for pumpkin anything!, and I can’t wait to try it and smell it baking, LOL!
vivek garg says
February 5, 2019 at 9:49 pmI have a gluten free bread/cake already on the blog. May be try that instead of modifying this one. Direct sub for GF baking does not work. https://www.veganricha.com/2017/10/vegan-gluten-free-coffee-cake-sweet-potato-pecan-crumb-cake.html
Candice says
February 8, 2019 at 9:51 pmCan I used dehydrated cranberries?
Richa says
February 8, 2019 at 10:00 pmyes
Donna says
May 1, 2019 at 6:10 pmcan you use whole raw cows milk instead of non dairy
Diane says
August 28, 2019 at 11:24 amVery good, I added chopped pecans
Thank you, this is a keeper
Richa says
August 28, 2019 at 11:32 amawesome!
Leeor says
November 23, 2019 at 5:32 pmMade this last night for my friendsgiving and it was the first thing to finish! I ended up using 1.5 cups of flour because I made the sweet potato mash and it turned out perfect! Thank you SO much, can’t wait to make this again!
Richa says
November 23, 2019 at 6:10 pmawesome!
Johnna says
December 4, 2019 at 11:07 amHi,
Can I us garam masala instead of pumpkin spice? I have been curious about using it.
Thanks
Richa says
December 4, 2019 at 1:02 pmSure, use much less though else it might overpower the bread.
SD says
July 20, 2020 at 12:25 pmIs it ok to use Aata as a substitute for ‘wheat flour’ when baking?
Richa says
July 20, 2020 at 12:35 pmAtta is more like whole wheat pastry flour. It has less gluten. In recipes where the recipe doesn’t use all wheat flour you can substitute atta. In most of the recipes I use a combination of flours, so atta will work.In recipes such as my whole wheat bread which is all whole wheat flour, atta won’t work well