Sweet Potato Bread With Cinnamon Glaze

If you are an avid follower of mine, you know that my sweet tooth is huge. I was craving my chocolate banana bread the other night but then I decided to turn it up a notch by switching it to sweet potato. What makes my sweet potato bread stand out from the rest is the cinnamon glaze. It adds a special sweet and cinnamon flavor that will go great with a cup of coffee or tea. 



Sweet Potato Bread w/ Cinnamon Glaze

2 cups gluten-free rolled oats (to turn into oat flour; can use other flour but results can vary)

2 tsp cinnamon 

2 tsp baking powder 

1 tsp nutmeg 

1/2 cup coconut sugar (can use other kind of sugar as well)

1/4 cup peanut butter 

1 cup cooked & mashed sweet potato 

1/2 cup unsweetened plant milk

2 tbsp flax meal + 6 tbsp water (to make 2 flax eggs)

1 tsp vanilla extract 

1 tsp apple cider vinegar 


Preheat oven on 350 F

Mix the flax meal with water to create a flax egg. Sit aside

To make oat flour, blend the oats in a food processor or blender for 60-70 seconds.

Add the flour into a bowl with baking powder, cinnamon, nutmeg and sugar. Mix ingredients until well combined.

In another bowl, place the mashed sweet potato, peanut butter, plant milk, flax egg, vanilla extract and apple cider vinegar together. Mix ingredients together until blended well. 

Slowly add in the dry ingredients and mix together. 

Line your bread tin with parchment paper and pour in the batter. Smooth top with a spoon. 

Place in oven and bake for 60-70 mins or until toothpick is clean when inserted and removed. 

Remove and let cool in tin for 5 mins before removing. Let it cool completely before slicing. 


Cinnamon Glaze:

1 cup organic powdered sugar

2 & 1/2 tbsp vegan butter, melted 

1 & 1/2 tbsp plant milk

1 tsp vanilla extract 

1 tsp cinnamon 


Mix ingredients in a bowl and stir until well combined.

Once bread is removed from tin, pour glaze on top and use a spoon to evenly spread. 

Let cool before slicing.