This sweet potato loaf is more of a sweet bread than a cake making it perfect to have for a leisurely brunch alongside jam, fruit and a coffee. Having said that, this loaf is easily transferrable making it the perfect breakfast or snack to grab and eat on the go during those busy days.
The spices used in this add some warmth that goes perfectly with the sweet flavour of the sweet potato and blueberries. If desired you could amend the amount of cinnamon and ginger used to create a stronger or subtler flavour depending on your personal preference.
I find that adding fresh fruit to bakes can be a struggle as the pieces tend to sink toward the bottom during the baking process. In order to combat this, I don’t add the blueberries to the batter until it has already been poured into the tin. I then push each one individually down about halfway into the loaf before covering the hole back up with the batter. It takes a few minutes longer but is worth it for evenly distributed fruit pieces in your baked goods.
It can be tough to get a vegan bake that actually rises so I am very pleased with how this turned out! I think the trick with this bake is to ensure the oven is really hot when the loaf goes in so it gets a good rise on it, ensure you preheat it for around 15 minutes! Obviously this will affect how quickly the loaf bakes so keep an eye on it after 20 minutes but allow up to 25.
Keep in mind that due to the sweet potato and spices used in this the colour will be darker in colour than usual loaves so don’t worry that you have burnt it!
For this recipe I used a 21 x 11 cm (8.5″ x 4.5″) loaf tin. I have also made muffin version of this recipe which I enjoyed, however, the loaf is definitely my personal favourite. Allow to cool completely before removing from the loaf tin and store in an airtight container.
If you like this sweet potato loaf you may also like my Sweet Potato & Blueberry Pancake recipe which can be found here.
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