One Bowl Spiced Sweet Potato & Blueberry Loaf (Gluten Free, Vegan)

Prep: 15 minutesCook: 25 minutesTotal: 40 minutes
Yield: 1 loafCategories: Baking, Breakfast
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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 (8.5β€³ x 4.5β€³) 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.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 160g 1 cup gluten free plain flour
  • 1 large handful fresh blueberries
  • 125g 1/2 cup + 2 tbsp sweet potato (peeled and cooked)
  • 115g 1/4 cup + 2 tbsp maple syrup
  • 55g 3 tbsp + 1 tsp soya milk
  • 55g 1/4 cup olive oil
  • 2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • pinch salt

Method

  1. Once you have peeled, boiled and mashed the sweet potato allow to cool
  2. Add the potato to a mixing bowl and stir in the olive oil followed by the soya milk and maple syrup until the liquid is well combined
  3. In a second bowl add the flour, baking powder, bicarbonate of soda, salt and spices
  4. Pour the dry ingredients into the wet and mix until all of the ingredients are well combined
  5. Pour the batter into a loaf tin lined with parchment paper, ensure the mixture reaches all four corners and is smooth on top
  6. Scatter blueberries evenly across the top of the loaf and use your finger to push them down into the batter. Stagger the depth of how far you push them but try not to go lower than halfway down as the blueberries will sink during the baking process
  7. Repeat this until all of the blueberries have been used up. Run the back of a mixing spoon across the top of the loaf to ensure any holes are covered by batter
  8. Place in a preheated oven and bake for 20 - 25 minutes at 200 degrees Celsius or until a toothpick comes out clean

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