Cinnamon Sweet Potato Bread

Whenever September comes around, even though it’s still hot where I live, I still want all the cinnamon spice this and that! Maybe I’m a sucker for the media telling me what I should crave, but that’s beside the point.  Eventually I’ll share some healthy smoothies to replace those sugar-laden pumpkin spice lattes, but for now I’m in baking mode to prepare for a hurricane. So I’m sharing with you this awesome bread I made, using an amazing new egg substitute that I highly recommend you check out! From now on, I think this bread will probably remind me of hurricane season in the South!

Cinnamon Sweet Potato Bread

  • Servings: 1 loaf
  • Print

An Autumn sweet bread, using sweet ingredients

Ingredients

  • 1.5 cups coconut sugar
  • 1/2 cup coconut oil
  • 2 vegan eggs
  • 3/4 cup sweet potato puree
  • 1 3/4 cup sprouted wheat flour, or regular all purpose flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/3 cup water

Directions

  1. Preheat oven to 350 degrees. Grease and flour a 9″ x 5″ loaf pan.
  2. Cream sugar and coconut oil together.
  3. Add vegan egg and sweet potato puree and mix well.
  4. Add dry ingredients alternately with the water.
  5. Pour into loaf pan and bake for roughly 1 hour. (or test with a toothpick: place toothpick in center of loaf; it should come out with no batter attached).
  6. Let stand for at least 10 minutes before removing from loaf pan to fully cool. Enjoy!

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