So I realize this post is coming at you way out of season.
I’d blame it on all that time I spent living in the Southern Hem where the seasons are all switched up, but the truth is we recently got this ginormous bag of sweet potatoes and only about half of the people in my house like them. Even then, some of my family members that do like them still seem to think of them as an item reserved for eating at holidays only so that leaves only a few people to eat them.
I have no problem having them all to myself basically, and this totally wouldn’t be a problem in the Winter time, but since the temperature’s finally getting warmer, it makes them spoil quite a bit faster and I could tell they didn’t have much longer before they would go bad. Hence the reason for this very Autumn-ish recipe coming at you at the opposite time of year.
So can we just take a second to address the whole quick bread situation. You see, I was telling a friend the other day that I realized I haven’t made bread in a while (I was referring to one with yeast). That’s when he reminded me about this sweet potato bread that I’d shared with him and I had to clarify the difference between a quick bread and a yeast bread. Really though, why don’t we just call this type of recipe a “muffin loaf” or an “unfrosted crumb cake”? I mean, that’s what it is, isn’t it? I guess it’s a psychological thing and maybe we all subconsciously think if we call it a “bread” it’s somehow healthier than a crumb cake.
Hey, honestly I don’t care what name is used for these types of bread when they turn out perfectly delicious. Which, if I do say so myself, I think this one did!
Like I already pointed out, it’s a bit of a cozier recipe and something I’d typically save for October or November, but I don’t see any reason this shouldn’t be shared as soon as possible, because it’s a great recipe to use up extra sweet potatoes all year long.
I used graham crackers from this recipe made into crumbs for the topping because I just love the flavor it adds. Other than that I think this is a pretty basic quick bread and not much different from most pumpkin bread recipes
Easy Cinnamon Sweet Potato Quick Bread
- 3 tablespoons vegan butter softened (can substitute coconut oil or organic shortening)
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 3/4 cup graham cracker crumbs see note* (I used the graham crackers from this recipe)
- 1 1/4 cups organic granular sugar
- 2/3 cup almond milk
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 cup organic vegetable oil
- 1 cup sweet potato puree can be substituted with pumpkin
- 2 cups all-purpose flour
Preheat oven to 350 degrees F (180 C) then grease and flour a 5x9 inch loaf pan well. Stir together the almond milk and vinegar in mixing bowl then add oil and sugar and stir together. Add sweet potato and beat until combined, then mix in baking soda, cinnamon, salt, and vanilla. Stir in the flour just until combined. Pour the batter into prepared pan, reserving about 1/4 cup of it.
Cream butter and sugar for the topping in the bowl of a stand mixer. Add vanilla, salt, and flour and mix until combined. Stir in the reserved 1/4 cup of batter until mixture is crumbly, then sprinkle over the batter in the pan.
Bake for 55-65 minutes until a toothpick comes out clean. Remove from oven and place on a cooling rack and allow it to cool for at least 20 minutes before slicing into it.
*If you are vegan and prefer to not make your own graham crackers you can replace the crumbs in this recipe with a number of lightly sweet cookies or crackers from the store. I think Nabisco makes grahams without honey but Speculoos and Biscoff Speculoos cookies, animal crackers, cinnamon teddy grahams, and Girl Scout's Thanks-a-lots are all vegan. Double check to make sure though.