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.
As a life-long baker, I’ve tried a lot of quick, sweet breads. This vegan sweet bread takes the cake! I’ve never tasted a sweet bread that I’ve liked better – not even at the bakery I worked at.
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!
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 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
Instructions
Preheat
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Preheat the oven to 350°F. Line a loaf pan with parchment paper or lightly grease it with cooking spray.
Wet Ingredients
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In a small bowl whisk together the ground flaxseed and water. Set aside to allow to thicken for approximately 5 minutes.
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In a medium bowl whisk together the sweet potato purée, carrot, coconut oil, sugar, honey and Madagascar Bourbon pure vanilla extract.
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Add the flaxseed egg and mix until just combined. Set aside.
Dry Ingredients
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In a large mixing bowl combine the spelt flour, cinnamon, nutmeg, baking soda, baking powder, and sea salt.
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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.
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Pour the batter into the loaf pan and sprinkle with sunflower seeds or toppings of your choice.
Bake
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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.
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Allow to cool in the loaf pan for 15 minutes.
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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.
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Cut into 12 slices.
Notes & More
Serve with coffee or a cold glass of delicious plant-based milk
This bread may be stored in your refrigerator for up to 1 week in an airtight container.
Recipe adapted.
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