Vegan Sweet Potato Bread with Cinnamon Swirl
Warm spices, caramelized sweet potato, and a ribbon of cinnamon sugar running through every slice — this loaf is the kind of thing that makes your kitchen smell like a bakery on a cold morning. A flax egg does the heavy lifting that eggs would normally handle, binding the batter beautifully while keeping everything completely plant-based. Mashed sweet potato adds natural moisture and a subtle earthiness that pairs perfectly with the cinnamon, ginger, and nutmeg already folded into the batter. The cinnamon swirl itself is a simple paste of brown sugar, cinnamon, and melted vegan butter that gets layered into the middle and swirled through with a butter knife — no fancy technique required. The result is a deeply golden loaf with a tender crumb that slices cleanly and holds together well, making it ideal for sharing since this recipe yields 10 servings. It works just as well as an afternoon treat as it does for a slow weekend breakfast, and it keeps beautifully on the counter for a few days if it lasts that long.
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Learn more →Ingredients
10 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the bread
- 1 cup mashed sweet potato (from about 1 medium sweet potato, roasted or boiled)
- ⅓ cup neutral oil (such as canola or refined coconut oil)
- ½ cup packed light brown sugar
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
For the cinnamon swirl
- 3 tbsp packed light brown sugar
- 1 ½ tsp ground cinnamon
- 1 tbsp vegan butter, melted
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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