Vegan Sweet Potato Bread

Ingredients and Weight:

• 2 cups (240g) cooked and mashed sweet potato
• 1 cup (120g) all-purpose flour
• 1/2 cup (100g) rolled oats
• 1/4 cup (50g) chopped walnuts
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) almond milk
• 2 teaspoons (10g) baking powder
• 1 teaspoon (5g) pumpkin pie spice
• 1/2 teaspoon (2.5g) salt

Preparation Time:

15 minutes

Cooking Time:

35-40 minutes

Difficulty Level:

2/5 (Beginner-friendly)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, combine the mashed sweet potato, flour, oats, walnuts, maple syrup, almond milk, baking powder, pumpkin pie spice, and salt. Stir until just combined.
3. Pour the batter into the prepared loaf pan and smooth the top.
4. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per slice (1/8 of loaf):

• Calories: 150
• Carbs: 25g
• Protein: 4g
• Fat: 5g
• Fiber: 3g

Dish Characteristics:

• Moist and fluffy
• Sweet and flavorful with hints of pumpkin pie spice
• Vegan and gluten-free (if using gluten-free oats)

User Comments:

• "This bread is absolutely delicious! It's so soft and flavorful, and I can't believe it's vegan."
• "I love the sweetness of the sweet potato, and the pumpkin pie spice gives it a warm and festive flavor."
• "This bread is perfect for breakfast, lunch, or a snack. It's so versatile and satisfying."

Special Precautions and Tips:

• Use fresh sweet potato for the best flavor.
• If you don't have pumpkin pie spice, use a combination of cinnamon, nutmeg, ginger, and cloves.
• Let the bread cool completely before slicing to prevent it from crumbling.
• Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.