Vegan Sweet Potato Bread
Warm spices, naturally sweet mashed sweet potato, and a drizzle of maple syrup come together in a loaf that smells absolutely incredible while it bakes. The trick to keeping this completely plant-based is a simple flax egg — just ground flaxseed stirred into water until it thickens into a gel — which binds everything together just as well as a conventional egg would. Plant-based milk and neutral oil keep the crumb moist and tender without any dairy or butter in sight. Cinnamon, ginger, and nutmeg layer in that cozy, almost autumnal warmth that makes this feel like a special occasion bake even on a random Tuesday. Optional chopped walnuts or pecans add a satisfying crunch if you want a little texture in every slice. The parchment sling trick means the loaf lifts out of the pan cleanly, so your slices stay picture-perfect. With 10 servings from a single loaf, it's an easy one to bake ahead and share — or keep all to yourself.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the bread
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- ½ cup packed light brown sugar
- ¼ cup maple syrup
- ⅓ cup neutral oil (such as canola or vegetable oil)
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!