Dairy free + Gluten Free + Refined Sugar Free Recipes
Vegan Spiced Sweet Potato Bread
If you haven’t tried sweet potato bread yet, I highly recommend it for you to try. This easy recipe calls for simple ingredients, after mixing, just let your oven do the work. Spoil yourself and your loved ones with this comforting and delicious bread, which can be consumed for breakfast or any time of the day as dessert! Sweet potatoes bring earthy sweetness, and the cinnamon and mixed spice add comforting and heart-warming flavour to this bread. You can finish this sweet potato bread with frosting but even without is a delicious treat. At last, but not least this bread is beautifully moist and soft, moreover it’s vegan and gluten free. π.
Sweet potato: for this recipe you need sweet potato puree. To make the sweet potato puree take 1 large sweet potato, poke some holes with a knife or fork, and bake whole at 400F/204C/gas mark, for 45-60 minutes. Let cool, remove and discard the potato skin, then mash with a fork. I used homemade puree, but alternatively you can use canned one.
Flour: I used gluten free, but all-purpose flour is fine too if you’re not on gluten free diet, just make sure you don't over mix the batter.
Milk: I used plant milk but any milk works fine.
Oil: although I used olive oil here-what I really like using-you can use any oil, for instance grapeseed oil instead.
OPTIONAL MIX-INS
Let’s see some optional mix-ins you can throw into the batter of this bread before baking. π
*spices: in this recipe I used mixed spices and cinnamon, alternatively you can use 2 teaspoons of cinnamon or you might want to try a teaspoon of ground ginger, it must be delicious.
*some chopped nuts
*chocolate chips
*pumpkin seeds
*raisins, sultanas
*cranberries
WHY YOU’LL LOVE THIS RECIPE
You’ll love this recipe because:
β
Cupboard ingredients
β
Budget friendly
β
Easy to make
β Irresistible
β Satisfying
β Delicious
β Healthy
β
Vegan
VEGAN SPICED SWEET POTATO BREAD
(vegan, gluten, wheat and refined sugar free)
Preparation: 10 minutes
Cooking time: 45-50 minutes
Total time: 55-60 minutes
Yields: 1 loaf
Ingredients
*1 ¾ cup GF flour
*β cup DF milk
*β cup oil
*3 tbsp sweetener
*1 tsp cinnamon
*1 tsp mixed spice
* 1 tsp baking soda
*2 tsp vanilla extract
*pinch of salt
Method
1. Preheat oven to 350F/176C/Gas mark 4 and grease a 9×5 inch loaf pan or line with baking paper.
2. In a large bowl, whisk together all the dry ingredients.
3. In another bowl combine the wet ingredients, and lastly add the sweet potato puree.
4. Gently mix all together until well incorporated.
5. Add the batter into the prepared loaf pan, and bake for 45-50 minutes, or until a knife inserted into the center comes out clean.
6. Remove from the oven and let cool for 10 minutes. Then transfer it to a cooling rack before slicing.
Enjoy! π
Notes
*To Store: this bread keeps in an airtight container in room temperature for up to 3 days. In the fridge it lasts up to 5 days.
*To Freeze: freeze it for up to 3 months.
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RECIPES KEY
Dairy Free
Gluten Free
Contains Nuts
Vegan
Vegetarian
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