Vegan Sweet Potato Bread 1 Bowl

Vegan Sweet Potato Bread with Cranberries or other berries of choice.
Easy 1 Bowl Loaf with winter spices. Use pumpkin for variation. Nutfree Soyfree Recipe

Vegan Sweet Potato Bread 1 Bowl

Ingredients

• 1.75 cups  (218.75 g) flour (I use a mix of 3/4 cup wheat and 1 cup all purpose), 
• 1/2 cup (80 g) coconut sugar , or other fine sugar, add 2 tbsp more for sweeter
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 2 tsp baking powder
• 1/4 tsp (0.25 tsp) baking soda
• 1/2 tsp (0.5 tsp) salt
• 1 cup (100 g) fresh cranberries or mixed berries
• 3/4 (0.75 ) scant cup sweet potato puree (I use canned puree), or use well mashed boiled or steamed sweet potato
• 3/4 cup (177 ml) non dairy milk
• 1 tsp lime juice or apple cider vinegar
• 3 tbsp oil or omit

Instructions

• Preheat your oven to 365F (185°C). Line a loaf pan with baking paper and set aside. 
• Whisk 1.5 cups flour with the dry ingredients in a large mixing bowl. Add berries and mix.
• Mix vinegar into the non-dairy milk. then add it to the dry ingredients. Add sweet potato puree and oil and mix well to combine into a smooth batter. If the batter is too thin then add more flour a few tbsp at a time. (If you are baking muffins, you can keep the batter less stiff. For loafs or larger volume baking, you want the batter to be thicker, stiff with a more dry to moist ratio ad the sweet potato puree will leak moisture during baking.)**
• Spoon the sweet potato bread dough into your prepared loaf pan. (Add a streusel if you like. )
• Bake at 365 deg F (185 C) for 55 to 60 mins. (25 mins for muffins). Check with a toothpick from the center. Cool for 10 mins then remove from pan and cool completely before slicing. 

  Store on the counter for the day and refrigerated for upto a 5 days.

Notes

**If using mashed sweet potato, you will need less flour.

https://www.veganricha.com/2019/01/vegan-sweet-potato-bread-recipe.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+blogspot%2FyPHzu+%28Vegan+Richa%29