This Vegan Sweet Potato Bread is the perfect bake to make on a Sunday and snack on throughout the week. The sweet potato lends amazing texture without the need for butter making this the perfect vegan treat. I’m serving mine warm with a dollop of coconut yogurt and some extra peanut butter 🤤 – SO GOOD!
First, preheat your oven to 350F. In a small bowl, combine 2 tbsp of Ground Flax with 6 tbsp of Water to form an “egg.” Set Aside.
Second, combine all dry ingredients in a medium bowl and stir well.
In a large bowl, combine the Sweet Potato Mash, Almond Butter, Plant Milk, Flax Egg, Coconut Sugar, Vanilla Extract, and Apple Cider Vinegar. Mix until everything is well incorporated, then add in the dry ingredients. Gently stir until well combined.
Pour the batter into a greased or lined loaf pan, then bake for 60-70 minutes, or until a toothpick comes out cleanly.
Let sit in the loaf for 10 minutes, then let cool completely on a baking rack before slicing. Store any leftovers at room temperature in a sealed container for up to 7 days.