VEGAN SWEET POTATO BREAD

This Sweet Potato Cranberry Bread makes for a hearty snack or breakfast. It is full of winter spice, moist and delicious just like my Pumpkin loaf. It needs just 1 Bowl. Add berries of choice or add some chopped dates or some chocolate chips. the batter can be easily baked into muffins. Freeze to have a slice available whenever needed!

This is a mildly sweet,, nicely warm spiced breakfast loaf. Add a streusel or icing for a cake! Use pumpkin or butternut puree for variation. Lets make some!

Ingredients

• 1.75 cups  flour (I use a mix of 3/4 cup wheat and 1 cup all purpose), See GF option in Notes below
• 1/2 cup coconut sugar , or other fine sugar, add 2 tbsp more for sweeter
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh cranberries or mixed berries
• 3/4 scant cup sweet potato puree (I use canned puree), or use well mashed boiled or steamed sweet potato
• 3/4 cup non dairy milk
• 1 tsp lime juice or apple cider vinegar
• 3 tbsp oil or omit

Instructions

1. Preheat your oven to 365F (185°C). Line a loaf pan with baking paper and set aside. 
2. Whisk 1.5 cups flour with the dry ingredients in a large mixing bowl. Add berries and mix.
3. Mix vinegar into the non-dairy milk. then add it to the dry ingredients. Add sweet potato puree and oil and mix well to combine into a smooth batter. If the batter is too thin then add more flour a few tbsp at a time. (If you are baking muffins, you can keep the batter less stiff. For loafs or larger volume baking, you want the batter to be thicker, stiff with a more dry to moist ratio ad the sweet potato puree will leak moisture during baking.)**
4. For full instructions : www.veganricha.com

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