Each week I bake a new vegan sweet bread for all my taste-testers to try and they have determined that this one is the winner.
This classic spiced bread is perfect for those mornings on the go – when you’re rushing out the door and need something to eat quick!
Eat cake for breakfast all week!!
It’s just sweet enough and has a fabulous crunch if you add sunflower seeds or walnuts on top.
The vibrant spices blend perfectly with the moist sweet potato texture.
This bread is impossibly tender and indescribabley delicious!
I can’t say enough good things about it!
Eat a slice for breakfast with a steamy cup of coffee or serve at your next party as a sweet appetizer – it’s so versatile!
Vegan Sweet Bread
Quick and scrumptious vegan sweet bread. This award-winning recipe is indescribably delicious. Eat cake for breakfast all week!
- 1.5 tbsp gound flaxseed
- 3 tbsp water
- 12 oz sweet potato puree
- 1 c carrots, grated
- 1/2 c cold-pressed, unrefined coconut oil (melted and cooled)
- 1/3 c + 3 tbsp organic sugar
- 1/4 c + 2 tbsp organic honey (or half each of agave nectar & pure maple syrup)
- 2 tsp Madagascar Bourbon pure vanilla extract
- 2 1/4 c whole spelt flour
- 1 1/2 tsp ceylon cinnamon
- 3/4 tsp ground nutmeg
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp sea salt
Preheat the oven to 350°F. Line a loaf pan with parchment paper or lightly grease it with cooking spray.
In a small bowl whisk together the ground flaxseed and water. Set aside to allow to thicken for approximately 5 minutes.
In a medium bowl whisk together the sweet potato purée, carrot, coconut oil, sugar, honey and Madagascar Bourbon pure vanilla extract.
Add the flaxseed egg and mix until just combined. Set aside.
In a large mixing bowl combine the spelt flour, cinnamon, nutmeg, baking soda, baking powder, and sea salt.
Slowly fold the wet mixture to the dry mixture and stir until just combined. Be very careful not to over-mix! Doing so will cause the bread to be dry and crumbly.
Pour the batter into the loaf pan and sprinkle with sunflower seeds or toppings of your choice.
Bake for 45 to 55 minutes. Begin testing at 45 minutes and add time as needed. Remove the bread from the oven when a knife inserted into the center tests clean.
Allow to cool in the loaf pan for 15 minutes.
Use a knife to loosen the sides of the loaf and very carefully remove it from the pan by tipping the loaf onto a platter.
Cut into 12 slices.
Serve with coffee or a cold glass of delicious plant-based milk and enjoy!
This bread may be stored in your refrigerator for up to 1 week in an airtight container.
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