Go Back
+ servings
Vegan Sweet Potato Crunch Bread
Print Pin
5 from 4 votes

Vegan Sweet Potato Crumble Bread

Vegan sweet potato bread with a crumbly, nutty topping that's perfect for fall breakfast, snacks and desserts.
Course Breakfast, Brunch, Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings

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
  • 1/2 tsp baking soda
  • 1/2 cup organic brown sugar
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 tsp sea salt
  • 1 cup Almond milk (You can use your fave plant-based milk)
  • 1 Tbsp apple cider vinegar
  • 1/4 cup coconut oil
  • 1/4 cup Agave
  • 1 tsp vanilla extract

CRUMBLE TOPPING:

  • 1/2 cup organic All-Purpose Flour 
  • 1/2 cup organic brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup vegan butter, partially melted 
  • 1 cup pecans, chopped

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, 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.