You could also serve this sweet potato bread for a snack with tea or coffee. It’s also sweet enough for dessert treat!
Store leftover sweet potato crumble bread in an airtight container or tightly wrapped in plastic wrap in the fridge for up to three days. You can free the bread for up to three months. To serve, defrost on the counter, then slice and serve at room temperature or heat in the microwave for 10 seconds.
Gluten Free Sweet Potato Bread
This bread is already vegan, but it’s easy to make gluten-free too! simply use Gluten-Free all-purpose flour (I like the blend from Bob’s Red Mil) to replace the regular flour. If the batter is too thin, add more flour, 1/4 cup at a time, until it’s thick.
I like to sweeten this bread with agave, which is a vegan-friendly liquid sweetener. However, you could also use maple syrup or date syrup. If you’re not vegan, honey also works.
Other Flavor Options
It’s easy to mix and match the flavors in this bread. Here are some easy ingredient swaps and additions to try:
Instead of the ground spices, use pumpkin pie spice
Add cardamom to the dry ingredients
Use almond extract instead of vanilla
Use hazelnuts or walnuts for the crumble topping
Can I Make Oil-Free Sweet Potato Breaad
Sure! To make an oil-free version of this recipe, swap the coconut oil for unsweetened applesauce. You can use store-bought or homemade.
1cupAlmond milk(You can use your fave plant-based milk)
1Tbspapple cider vinegar
1/2cuporganic All-Purpose Flour
1/2cuporganic brown sugar
1/4cupvegan butter, partially melted
TO MAKE THE BREAD:
Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
In a large bowl, combine the mashed sweet potatoes, oil, Agave, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
Next, stir in both flours, baking powder, baking soda, organic brown sugar, cinnamon, nutmeg, allspice, and sea salt and mix until well incorporated! **NOTE: DO NOT OVER-MIX!**
Pour batter in the prepared loaf pan (evenly spreading it out) and make the crumble topping!
TO MAKE THE CRUMBLE TOPPING:
Add the flour, organic brown sugar, chopped pecans, and cinnamon into a medium bowl, combining them together using a pastry blender. **NOTE: This helps to breakdown the nuts into smaller pieces as well, if preferred.** Add the partially melted vegan butter and using a spatula, mix until well combined and 'crumbly-like'.
Now, evenly sprinkle the crumble topping atop your batter until fully covered and place it in the oven. Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. **NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through.**
Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
Once cooled, slice and enjoy!
Tips & Tricks
STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.
SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup or Date syrup as well.
GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**
OIL-FREE: Instead of using oil, you can substitute with apple sauce.
MILK: You can use any plant-based milk for this recipe. I love using Califia Farm’s Almond Vanilla or Oats + Roasted Almonds Milk or So Delicious Dairy-Free’s Almond Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potatoes (about 2 medium-sized) and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until “pureed”. Continue recipe.