Sweet Potato Cinnamon Bread

This Vegan Sweet Potato Cinnamon Bread is next-level cozy comfort. It’s soft, moist, and swirled with sweet cinnamon sugar, then topped with a buttery crumble that bakes into a golden, crunchy layer. A drizzle of creamy vanilla glaze takes it over the top, making every bite feel like fall wrapped in a warm hug. Perfect for breakfast, dessert, or a sweet snack with your favorite cup of tea or coffee!

Cake Wet Ingredients:

1/2 cup Mashed Sweet Potato (roasted is best for less moisture)

1/3 cup Vegan Butter, melted

1/2 cup Unsweetened Plant Milk (room temp)

1/2 cup Light Brown Sugar

1 Tablespoon Ground Flaxseed + 3 tbsp Water (flax egg, set for 5 mins)

1 tsp Vanilla Extract

1 tsp Apple Cider Vinegar (helps activate the rise)

Cake Dry Ingredients:

2 cups All-Purpose Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Salt

Cinnamon Swirl:

2 Tablespoons Brown Sugar

1 tsp Cinnamon

Crispy Crumble Topping:

1/3 cup All Purpose Flour

2 Tablespoons Brown Sugar

1/2 tsp Cinnamon

Pinch of Salt

2 Tablespoons Cold Vegan Butter, cubed

Optional Glaze: (optional)

1/2 cup Powdered Sugar

1–2 Tablespoons Plant Milk

1/2 tsp Vanilla

Instructions

Preheat oven to 350°F (175°C). Line a 9x5 loaf pan with parchment or lightly grease.

Mix flaxseed with water and let sit 5 mins.

In a large bowl, whisk together the sweet potato, plant milk, sugar, flax egg, vanilla, and vinegar until smooth.

In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the butter to the dry and wet ingredients and stir gently just until combined. Do not over-mix.

Pour half the batter into the pan. Sprinkle all of the cinnamon swirl mixture on top evenly. Top with the rest of the batter and gently smooth the top.

Mix the crumble dry ingredients, then cut in cold butter with a fork until crumbly. Sprinkle evenly over the top.

Bake for 52–60 minutes, or until the top is golden and a toothpick in the center comes out clean (no gooey crumbs). You may have to bake for an additional 15 minutes to make sure the cake is fully cooked in the center.

Let cool in the pan for 10 mins, then transfer to a rack and cool for at least an hour. Once cooled, mix glaze ingredients and drizzle over the top.