Sweet Potato Spice Bread

Written by on in Recipes

Move over pumpkin spice and make room for this delicious sweet potato spice bread. Perfect for a cool, fall day!

Sweet Potato Spice Bread
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Sweet Potato Spice Bread

Servings

8

servings
Prep time

15

minutes
Cooking time

40

minutes

With warm spices and a subtle sweetness, this bread is perfect for a cool fall day!

Ingredients

  • Dry Ingredients

  • 1 cup oat flour (about 1⅓ cup rolled oats, blended)

  • ½ cup whole wheat flour*

  • ½ cup rolled oats, plus about a tablespoon for topping

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ cup date sugar

  • 2 tablespoons ground flaxseed

  • 1 teaspoon cinnamon

  • ½ teaspoon vanilla powder

  • ½ teaspoon powdered ginger

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon cardamom

  • pinch allspice

  • Wet Ingredients

  • ½ cup soymilk*

  • ½ tablespoon apple cider vinegar

  • 1¾ cup mashed orange sweet potato (about one large potato)

  • Optional Ingredients

  • ½ cup chopped walnuts

  • date syrup for topping

  • Nut butter or tahini for topping

Directions

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine soymilk and apple cider vinegar in a measuring cup and set aside while you prepare the other ingredients. This will thicken and “curdle” into a buttermilk substitute.
  • Add all dry ingredients (except the tablespoon of oats for topping) to a large mixing bowl. Whisk to evenly distribute the spices. Stir in chopped walnuts, if using.
  • Add mashed sweet potato and soymilk/vinegar mixture to the dry ingredients, and stir until a thick batter is formed.
  • Gently press batter into a 8½ inch by 4½ inch silicone bread pan (or parchment-lined pan).
  • Bake for 40 to 45 minutes until the top is golden brown and springs back when gently pressed.
  • Allow to cool before removing from the silicone pan. Then slice, add optional toppings, and enjoy!
  • Store for up to 5 days in the refrigerator, or freeze for longer storage.

Recipe Video

Notes

  • Feel free to substitue more oat flour or another gluten-free flour for the wheat flour, the texture may be a little more “gummy” but it’s still delicous!
  • You can use another type of plant milk, but higher protein options like soymilk or pea milk will be best for making a buttermilk substitute.

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