Irresistible Sweet Potato Bread

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Makes plenty for a holiday party or about 15-20 servings

This bread is a treat and then some. The texture is luscious, moist and kinda perfect. The first time I made this sweet potato bread my friends and I ate it with gusto, relishing in its subtle sweetness and hint of cinnamon spice. It’s easy to prepare too, as long as you have a decent blender. Use organic sweet potatoes if you can. This makes a big difference in the taste of the bread. There are a few fruits and vegetables that I think taste much better organic and sweet potatoes are definitely one of those foods that are far superior in taste when purchased organic. Once you begin using organic sweet potatoes, you will never return to conventional!

The vegan dark chocolate chips in this bread make it more decadent, but you can leave them out if you wish. It’s entirely up to you! I make sure to use grain sweetened dark chocolate chips in my recipes to avoid the unnecessary sugar present in most chocolate chips for sale. You can easily find grain sweetened chocolate chips online with a quick Google search.

As for the flaxseeds, I like to use ground up golden flaxseeds, which are lighter in color than the brown version and blend in better with lighter colored breads. Most grocery stores sell both but if you don’t have golden flaxseeds, brown flaxseeds work just as well.

Make this bread and get ready to wow whomever you make it for! Serve it with a salad and/or soup for dinner and you’ve got yourself one mighty fine meal.

3 cups white whole-wheat flour

4 cups baked and peeled sweet potato

10 soft medjool dates, pitted

¾ cup applesauce

3 tablespoons ground flaxseeds pureed with ¼ cup non-dairy milk

¾ cup cooked white beans (canned is fine)

1 tablespoon vanilla extract

1 and ¼ cup non-dairy milk

3 teaspoons baking powder

1 teaspoons baking soda

1 tablespoon ground cinnamon

½ tablespoon ground nutmeg

1 cup vegan dark chocolate chips or raisins (optional)

1 cup chopped walnuts or pecans (optional)

Preheat oven to 350 F. In a small bowl or cup, mix ground flaxseeds with milk until it forms a gel like consistency. In a blender combine with ground flaxseed gel, baked and peeled sweet potato, applesauce, pitted dates, white beans, vanilla extract, cinnamon and nutmeg in a high power blender or vitamix. Set this blended mixture aside.

In a large bowl, combine the flour, baking soda, baking powder and most of the chocolate chips and nuts (you might want to reserve some to sprinkle on top of the bread). Once these ingredients are stirred, add the wet blended ingredients to the dry ingredients until just combined. Stir in the non-dairy milk now and keep stirring until you form a nice supple dough.

Lightly grease two large baking pans and pour in the batter. Top with the reserved chocolate chips and nuts. Bake for 1 hour or until the top springs back when pressed with a finger. Let the loaves cool in the pans for a few minutes, then turn out onto a baking rack to cool completely.

Now that is one good lookin’ bread!

One Comment

  1. Julie says:

    Thanks for your recipes! This one is very tasty, although mine is still gooey in the inside…..perhaps I did not measure the sweet potato the same way you did.

    A suggestion: seasoned cooks are familiar with the convention that ingredients be listed in the order in which they’re used in a recipe. I had to refer to the ingredients about 20 times while making this and had to search for the ingredients in the list because they didn’t follow in order. For your consideration for future recipes. Thanks!

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