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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!



  • 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


  • 2 tablespoons cornstarch
  • 2 tablespoons water


  • additional pecans for topping optional


  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.