VEGAN SWEET POTATO BREAD
Southern favorite that I modified for a vegan diet. This also freezes well.
Provided by amathews29
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 44.2 g, Fat 12.7 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 165.2 mg, Sugar 26.9 g
SWEET POTATO BREAD - GLUTEN FREE & VEGAN
Step aside, Banana Bread! This Vegan & Gluten Free Sweet Potato Bread is fluffy, wholesome, and full of warming spices.
Provided by Caitlin Shoemaker
Time 1h10m
Number Of Ingredients 12
Steps:
- First, preheat your oven to 350F. In a small bowl, combine 2 tbsp of Ground Flax with 6 tbsp of Water to form an "egg." Set Aside.
- Second, combine all dry ingredients in a medium bowl and stir well.
- In a large bowl, combine the Sweet Potato Mash, Almond Butter, Plant Milk, Flax Egg, Coconut Sugar, Vanilla Extract, and Apple Cider Vinegar. Mix until everything is well incorporated, then add in the dry ingredients. Gently stir until well combined.
- Pour the batter into a greased or lined loaf pan, then bake for 60-70 minutes, or until a toothpick comes out cleanly.
- Let sit in the loaf for 10 minutes, then let cool completely on a baking rack before slicing. Store any leftovers at room temperature in a sealed container for up to 7 days.
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.
Nutrition Facts : Calories 242 kcal, Carbohydrate 44 g, Protein 4 g, Fat 4 g, Sodium 177 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
BRAIDED SWEET POTATO BREAD - VEGAN
A vegan bread suitable for Thanksgiving or Christmas! This is so good you non-vegetarian guests won't even notice it isn't their "regular" braided bread. This has the prettiest russet color for the fall/winter dinner table!
Provided by TishT
Categories Yeast Breads
Time 2h50m
Yield 2 loaves
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1446.5, Fat 34.9, SaturatedFat 2.9, Sodium 1891.3, Carbohydrate 255.6, Fiber 31.5, Sugar 31.8, Protein 42.1
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