Breakfast/Brunch, Dairy-Free, Dessert, Low Sugar, One Pot Dish, Vegan, Vegetarian

Simple, Spiced Sweet Potato Bread

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UM, YUM! I stumbled upon Izy Hossack’s recipe for this Sweet Potato Bread and I’m beyond glad I did. Her site, Top with Cinnamon, is exactly what I love with cooking and food blogs: clean, simple and straight to the point. I tweaked her recipe and used whole wheat flour, added more spice and swapped the oil base. My only compliant is the loaf came out dense and did not rise very well, but this could be because I kept it true to Izy’s original, which is vegan. Despite not very much added sugar, the agave and sweet potato add just enough sweetness that’s accentuated by the spices. The nuts give the bread a hearty crunch. I whipped up a Greek yogurt spread to serve and the tanginess was the perfect balance.

Ingredients (makes 1 loaf with 12-14 slices; serving of 1-2 slices)

  • 2 T Smart Balance Light, softened
  • 1 T coconut oil, softened
  • 3 T agave nectar (or 1/4 c brown and/or cane sugar)
  • 2/3 c cooked sweet potato, mashed *
  • 3/4 c unsweetened almond milk
  • 1½ c whole wheat flour
  • 1/8 t salt
  • 1½ t baking powder
  • 2 t cinnamon
  • 1/8 t nutmeg
  • 1 T chia seeds (optional)
  • 2 T + 1 T chopped walnuts
  • 2 T + 1 T pumpkin seeds
  • Cinnamon sugar

* To easily cook sweet potato, pierce skin all over with a fork and microwave 4-5 min until tender. Scoop out insides, mash and measure correct amount. I used about 2/3 of a medium/large sweet potato and saved the leftovers.

Directions.

  1. Preheat the oven to 350° F. Grease a loaf pan.
  2. In a large bowl, cream margarine, oil, agave and sweet potato mash. Mix in milk.
  3. In a medium bowl, add flour through cinnamon and chia seeds (if using). Combine well. Add half of dry ingredients to the large bowl, mix and add the remaining half.
  4. Fold in 2 T of walnuts and pumpkin seeds.
  5. Pour batter into greased loaf pan. Sprinkle the 1 T reserve of nuts. Dust with cinnamon sugar.
  6. Bake for 25-35 min or until a toothpick comes out solid.
  7. Let cool on a  wire rack before slicing.
  8. Enjoy plain, top with butter, yogurt, honey and/or nut butter, serve with fruit — whatever!
    • I tried 1-2 T non-fat plain Greek yogurt mixed with 1/4 t agave and a dash of cinnamon, mixed well and then added a dash of cinnamon sugar (see photos).
  9. Enjoy!

Adapted from Top with Cinnamon‘s “Sweet Potato & Cinnamon Breakfast Bread {Vegan}.”

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