Vegan Sweet Potato Crumble Bread

Vegan Sweet Potato Crumble Bread is the perfect recipe for Fall baking! Full of warming spices, a dense and moist texture with a nutty and sweet crunchy topping. This plant-based Vegan Sweet Potato Bread is a dairy-free spin on the old-fashioned traditional recipe! It's truly great all year round as a tasty and wholesome snack for the whole family. 

Let's Talk Sweet Potatoes

Sweet potatoes are one of my favorite ingredients to work with in the kitchen. They're a great root vegetable that can be used in both sweet and savory dishes due to their vibrant orange color and mild sweetness.

Similar to pumpkin in texture and flavor, sweet potatoes pair well with the warming spices we all know and love. Compared to pumpkin, sweet potatoes are less watery and thicker, making them ideal for this egg-free Vegan Sweet Potato Crumble Bread recipe.

Today we'll be baking a sweet potato crumble bread that leans towards sweetness without becoming sickening. We're making it a wholesome, soothing treat by adding some chopped nuts for texture and pleasant fall spices.

How to Make Vegan Sweet Potato Crumble Bread

There are two components to this plant- based baking recipe: The bread batter and the crumble topping. 

All of the ingredients are plant-based and easy to find, and you may already have them on hand! You can throw this Vegan Sweet Potato Crumble Bread together in about an hour, with just 10 minutes of hands-on time. 

Ingredients

Here's what you need to make the dairy-free and egg-free bread dough:

• Flour. I use organic all-purpose from Bob's Red Mill. 
• Bread flour. this gives more structure to your bread. If you can't find it, use regular all-purpose flour. 
• Mashed sweet potato. You can make this right at home with about 1 large potato. 
• Baking powder and baking soda
• Brown sugar. Use organic if possible. 
• Cinnamon, nutmeg, allspice. The classic fall spices.
• Almond milk. Any vegan milk will work.
• Apple cider vinegar. To add some acid that will help the baking powder activate. 
• Coconut oil. This helps bind the egg-free bread together. 
• Agave. You could also use maple syrup. 
• Vanilla. Make sure to use the pure stuff!

Sweet Vegan Crumble Topping

The crumble part of this bread comes from the sweet and nutty streusel topping. Don't leave it out! It adds an incredible nutty flavor to every bite and lick (This recipe is bowl licking worthy..). You won't believe it's plant-based and egg-free! 

Here's what you need to make the crumble topping for your sweet potato bread:

• Flour. This helps hold everything together. 
• Brown sugar. For a caramelized flavor. 
• Cinnamon
• Butter. I use Earth Balance vegan butter. 
• Pecans. You could also use walnuts or hazelnuts. 

Serving Suggestions

You can serve this bread when it's still a bit warm because who doesn't love a warm crumble fresh out of the oven? Add a pat of butter for extra flavor and moisture. If you're serving the bread for breakfast, add a side of Vegan Breakfast Parfait with Blueberries & Granola.

You could also serve this Vegan Sweet Potato Crumble Bread as a snack with tea or coffee. It's also sweet enough for a dessert treat. Add some vegan dairy-free vanilla ice cream for a little extra naughtiness. My favorite dairy-free ice cream at the moment is by Oatly.

Storage

Store your leftover Vegan Sweet Potato Crumble Bread in an airtight container or tightly wrapped in plastic wrap in the fridge for up to three days. You can freeze this plant-based bread for up to three months. (Great for meal prepping if you have little ones or a busy schedule) To serve, defrost on the counter, then slice and serve at room temperature or heat in the microwave for 10 seconds. 

Gluten-Free Vegan 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, ¼ cup at a time, until it's thick. 

Other Sweeteners

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 which tastes incredible with these flavors. If you're not vegan, honey also works a treat!  

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 Bread

Sure! To make an oil-free version of this dairy-free vegan sweet potato crumble bread recipe, swap the coconut oil for unsweetened applesauce. You can use store-bought or homemade! 

Why You'll Love This Recipe

Simple Ingredients - You're going to love cooking with the sweet potato because it's such an underrated staple food. To save time, you could simply use canned sweet potatoes! The other ingredients in this recipe are standard baking supplies that you most likely already have on hand!

Leftovers - This plant-based sweet potato crumble bread makes perfect leftovers which means less effort the next day (Need I say more?)

Texture - This is one of the moistest quickbreads I've ever prepared, but you have to try it to understand how moist it is. You wouldn't even know it's egg free! It slices easily and stays together while being transported, so it is perfect for lunchboxes!

Autumn Spices - I adore the homely spices we've included in this bread. If a bread could be 'cozy', this would be it! The nutmeg and cinnamon give everything such a warming fall flavor. 

More Vegan Fall Baking Recipes

Want more fall recipe inspiration? Try these delicious baked goodies for cosy mornings and snug evenings by the fire!

• Vegan Pumpkin Spice Muffins
• Gingerbread Donuts + Chai Glaze
• Vegan Chocolate Bourbon Banana Bread
• Homemade Pumpkin Chai Cinnamon Rolls

MADE OUR RECIPE(S)?

If you make this Vegan Sweet Potato Crumble Bread, let me know what you think! Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Vegan Sweet Potato Crumble Bread

5 from 4 votes

This Vegan Sweet Potato Crumble Bread is rich, moist, and crumbly in all the right places. Enjoy this delightfully warmly spiced egg-free bread any time of the year! Perfect breakfast, dessert, or a snack!

Prep Time: 10 mins

Cook Time: 1 hr

Total Time: 1 hr 10 mins

Serves: 8 servings

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Ingredients

SWEET POTATO BREAD:

• 1 cup organic all-purpose flour
• 1 cup Artisan bread flour
• 1 cup mashed sweet potato (See Notes!)
• 2 tsps baking powder
• ½ teaspoon baking soda
• ½ cup organic brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 1 teaspoon sea salt
• 1 cup Almond milk (You can use your fave plant-based milk)
• 1 tablespoon apple cider vinegar
• ¼ cup coconut oil
• ¼ cup Agave
• 1 teaspoon vanilla extract

CRUMBLE TOPPING:

• ½ cup organic All-Purpose Flour 
• ½ cup organic brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup vegan butter, partially melted 
• 1 cup pecans, chopped

US Customary - Metric

Instructions

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!
• Bon Appetit!

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, ¼ 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.

Nutrition

Calories: 500kcal | Carbohydrates: 72g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 571mg | Potassium: 305mg | Fiber: 4g | Sugar: 34g | Vitamin A: 6738IU | Vitamin C: 8mg | Calcium: 161mg | Iron: 2mg

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Vegan Sweet Potato Crumble Bread

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