Spiced Sweet Potato Bread + Brown Sugar Icing (Vegan)

The decade is almost over guys!

I know everyone’s posting retrospective photos, talking about goals for the next decade, and basically just wondering how it passed so quickly. Me? I’m honestly not too concerned about it. I mean, it’s exciting to be starting a new global chapter for sure. I guess I’m just not so into focusing on new year’s (or in this case new decade’s) resolutions as if that’s the only time to make big life decisions. I sort of prefer to make them on a daily basis.

Besides, I’ve never been the greatest at sticking to arbitrary resolutions set out of obligation. I think if something matters to you you’ll stick with it and go for it regardless of how long it takes you to get there or if it’s written on some list. Life has a way of happening how it wants to anyway, so planning it so intently is kind of pointless.

But speaking of points I should probably get to the point of this post. So there’s a time and a place for all things pumpkin this time of year, but if I’m being honest I prefer using sweet potatoes in baking and cooking. It’s a little but sweeter, it’s much easier to prepare from scratch, and it adds amazing texture to your baked goods.

I had a bunch of leftover sweet potatoes after Thanksgiving was over this year so, me being me, that meant baking time. If you’ve never tried a sweet potato bread before, honey, you are missing out. I love adding pecans as well but it you prefer to keep it simple they’re optional. The brown sugar glaze is a must though. It’s not you’re typical icing but it’s simple and it compliments this bread really well.

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Spiced Sweet Potato Bread + Brown Sugar Icing (Vegan)

If you're looking for the perfect way to use up some of those extra holiday sweet potatoes then look no further!

Ingredients

Batter:

• 1 cup organic granular sugar
• 2/3 cup almond milk or any plant-based milk
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon flaxseed meal
• 1 1/2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup natural nut butter I used cashew but almond is also good
• 1 cup sweet potato puree can be substituted with pumpkin
• 2 cups all-purpose flour
• 3/4 cup roughly chopped pecans

Brown Sugar Icing:

• 1 cup brown sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• pinch of salt

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• 2 tablespoons cornstarch
• 2 tablespoons water

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• additional pecans for topping optional

Instructions

1. 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 nut butter and sugar and stir together. Add sweet potato and beat until combined, then mix in flaxseed, baking powder, spices, salt, and vanilla. Stir in the flour and pecans just until combined. Pour the batter into prepared pan, reserving about 1/4 cup of it.
2. 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.

Brown Sugar Icing:

1. In a medium saucepan over low heat combine 1/4 cup of water with brown sugar. Bring to a gentle boil and stir of 3 - 4 minutes until the sugar is dissolved. In a small bowl whisk the cornstarch with 2 tablespoons of water until smooth. Remove the boiling sugar from heat and quickly whisk in the cornstarch. Return to heat and simmer until it begins to thicken (4-5 minutes). Remove from heat and stir in vanilla and salt. Cool for at least 10 minutes before pouring over the bread.
2. Top bread with additional pecans and slice to serve.