Vegan Sweet Potato Crumble Bread

5 from 5 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 Time10

Cook Time1

Total Time1 10

Course: Breakfast, Brunch, Dessert

Keyword: baked, bread, crumble, dairy-free, dessert, easy, fall recipe, pecans, sweet, sweet potatoes, vegan

Servings: servings

Calories: 500kcal

Author: Shanika

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!

Notes

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