Sweet Potato Bread (vegan)

Ground Cinnamon

It’s the time of year when baking seems like a good idea, particularly when it involves cinnamon and spices that fill the house with warm, yummy fragrance. Anyone walking into a home where sweet potato bread is baking will want to sit down and stay a while. It’s a scent that says  “make yourself comfortable.”

And there’s nothing like a slice with a cup of tea or vanilla almond milk for a mid-afternoon or late night snack.

The version below is vegan and healthful. Treat yourself today!

Sweet Potato Bread

Preheat oven to 350 degrees.

• 1 cup whole-wheat flour
• 1/4 cup white flour
• 2 tsp. baking powder
•  ½ tsp. baking soda
• ½ tbsp. cinnamon
• ¼ tsp. ginger
• ¼ tsp. ground cloves
• ¼ tsp. nutmeg
• ½ cup firmly-packed brown sugar
• 1 tbsp. ground flaxseed plus 3 tbsp. water (egg substitute)
•  ½ cup unsweetened applesauce
• 1/4  cup unsweetened almond milk
• 1 medium sweet potato
• 1/3 cup chopped currants (I used Zante currants)
• 1/3 cup chopped toasted pecans

Sweet Potato Bread: the dough

1) Combine wheat and white flour, baking powder, baking soda, spices in a large bowl.

2) Cook sweet potato in the microwave for about 3 minutes (or until baked). Peel sweet potato and mash it. (Cook the potato a little ahead of time and it won’t be hot when you peel it!)

3) Place ground flaxseed and water, milk, applesauce, and brown sugar in a small bowl. Add mashed sweet potato.

4) Add wet ingredients to dry. Stir in dates and chopped pecans. Spoon batter into a 9 x 5 loaf pan coated with nonstick cooking spray.

5) Bake at 350 degrees for about 40 minutes.  Bread is done when a knife comes out clean from the middle.

Makes one 9 X 5 loaf.

Beautiful sweet potatoes