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:
1cuporganic granular sugar
2/3cupalmond milkor any plant-based milk
2teaspoonsapple cider vinegar
1/2teaspoonsalt
1tablespoonbaking powder
1teaspoonvanilla extract
1tablespoonflaxseed meal
1 1/2teaspoonscinnamon
1teaspoonpumpkin pie spice
1/2cupnatural nut butterI used cashew but almond is also good
1cupsweet potato puree can be substituted with pumpkin
2cupsall-purpose flour
3/4cuproughly chopped pecans
Brown Sugar Icing:
1cupbrown sugar
1/4cupwater
1teaspoonvanilla extract
pinchof salt
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2tablespoonscornstarch
2tablespoonswater
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additional pecans for toppingoptional
Instructions
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.
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:
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.
Top bread with additional pecans and slice to serve.