Oh, nothing beats the smell of comfort baking, does it? When the weather turns crisp or I just need a little hug in food form, I reach straight for sweet potatoes. And let me tell you, this Vegan Sweet Potato Crumble Bread? It’s my absolute favorite rescue recipe. It’s unbelievably moist—seriously, you won’t believe it’s dairy-free—and that naturally sweet potato base is just perfect when topped with a buttery, crunchy crumble. Making loaves like this reminds me of diving into my neighbor’s zucchini bread recipe posts when I first started baking!

I started making this months ago when I had a few leftover sweet potatoes staring at me from the counter. Now, it’s on regular rotation! It’s so simple; we’re just mixing ingredients, not fussing with complex techniques like layering complicated cakes. This loaf proves that vegan baking can be the easiest, most satisfying treat you make all week. Trust me, grab your loaf pan—this is going to be your new go-to recipe for the year.

Why This Vegan Sweet Potato Crumble Bread is a Must-Try

I know you have a stack of recipes you *want* to try, but this one deserves to jump to the top! Honestly, it’s one of those quick, foolproof loaves that just delivers every single time. I promised you easy and delicious, and this bread absolutely delivers on that.

It’s unbelievably moist thanks to that sweet potato magic we use instead of eggs or dairy.
The preparation is so fast—you’re basically just mixing wet into dry!
It’s totally vegan, using simple plant-based swaps you probably already have, like our favorite easy banana bread recipe uses bananas.
That topping? That sweet, buttery crumble is the perfect textural contrast to the soft loaf underneath. You’ll be hooked!

Essential Ingredients for Your Vegan Sweet Potato Crumble Bread

The beauty of this loaf is that the ingredients are super straightforward. You won’t need any fancy egg substitutes or complicated vegan science here! It’s all about getting the ratios right, especially for that rich sweet potato flavor. If you want to see more ways to use this wonderful vegetable, you can check out my whole roundup of sweet potato recipes!

Here’s exactly what you need to gather for the best results. Make sure your vegan butter is nice and cold for that crumb topping!

Bread Batter Essentials

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup mashed cooked sweet potato—make sure it’s smooth!
1/2 cup granulated sugar
1/4 cup vegetable oil
1/4 cup unsweetened plant milk
1 teaspoon vanilla extract

For the Crunchy Crumble Topping

1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup rolled oats
2 tablespoons vegan butter, cold and cubed

Expert Tips for Perfect Vegan Sweet Potato Crumble Bread

Baking is always better when you know the little secrets that keep things from going sideways, right? Especially with vegan baking, we need to be a little clever to lock in that moisture and texture we expect from a traditional loaf. If you follow these few pointers—especially around the sweet potato and the topping—you’ll get a perfect loaf every time. Speaking of foolproof loaves, if you’re looking for more moist magic, check out my tips on how I make my homemade banana bread look professional!

Sweet Potato Preparation Secrets

This is the backbone of our loaf, so pay attention! You must, must, must have perfectly smooth sweet potato. Don’t even think about scraping chunks into the batter. I find that steaming the sweet potato until it’s fork-tender gives the best, fluffiest result. Once cooked, mash it thoroughly, or better yet, use an immersion blender or food processor to make it completely lump-free. Any lumps mean uneven moisture distribution, and we want smooth sailing here!

Achieving the Ideal Crumble Texture

The crumble is non-negotiable for texture! The key is keeping that vegan butter COLD. If it gets soft, you end up with a greasy paste instead of those beautiful, sandy crumbs. Use your fingertips—the heat from your hands can melt the butter too fast—so work quickly when “cutting it in” to the flour and sugar mixture. You want the final texture to be rough, like tiny peas or coarse sand. That’s what gives you that fantastic crunch when you bite into the bread!

Step-by-Step Instructions for Vegan Sweet Potato Crumble Bread

Alright, let’s get baking! Seeing these simple ingredients come together into such a towering, perfect loaf is honestly one of my favorite kitchen moments. Baking this bread is straightforward once you know the rhythm. We’re aiming for that wonderful, tender texture that only comes from treating the batter gently. If you’ve ever made my Amish applesauce cake, you’ll see a similar gentle hand is needed here!

Preparing the Oven and Dry Mix

First things first, get that oven fired up to 350 degrees Fahrenheit (that’s 175 Celsius for my international friends!). While it’s warming up, grease and flour your standard loaf pan—we need to make sure this beauty slides right out later! Now, grab your biggest bowl and whisk together all the dry bits for the batter: the cup of flour, baking soda, cinnamon, nutmeg, and salt. Whisking them first ensures those leaveners are evenly distributed. Easy peasy start!

Combining Wet Ingredients and Batter Assembly

In a separate bowl, this is where the sweet potato shines! Mix up your smooth mashed sweet potato with the granulated sugar, vegetable oil, plant milk, and vanilla extract until everything looks nicely married. Don’t go crazy mixing it; we just want incorporation. Now, pour those wet ingredients into the dry bowl. And here is my BIG warning: Mix it only until you see the last streaks of flour disappear. Seriously, stop stirring! Overmixing makes great bread turn into chewy bricks, and we want cake-like softness here.

Baking and Cooling the Vegan Sweet Potato Crumble Bread

Time for the famous topping! Get your crumble mix made (I’ll show you how in the next section!) and sprinkle it evenly over that beautiful, slightly lumpy batter. Pop it into the oven for about 50 to 60 minutes. You’ll know it’s done when a toothpick comes out clean from the center. Don’t rush the cooling, though! Let it rest right there in that hot pan for a good 10 minutes. This short rest helps the structure set up before you try to gently turn it out onto the cooling rack. Patience pays off for the perfect slice!

Customizing Your Vegan Sweet Potato Crumble Bread

While this recipe is perfect just the way she is, I love tinkering when I’m feeling creative. Baking should always be fun and personal, right? If you want a little extra texture or depth of flavor, you have a few simple routes you can take without messing up that incredible moisture we worked so hard to achieve. If you’re looking for other ways to mix things up in the loaf pan, my zucchini bread recipe has some fun mix-in ideas too!

For starters, that crumble topping is just begging for some nuts. Toss in about 1/2 cup of chopped pecans or walnuts right into the crumble mixture before you sprinkle it on. Wow, the crunch level goes way up! Also, if you or a guest happens to be gluten-sensitive, don’t panic. You can swap out the all-purpose flour for a good quality 1:1 gluten-free baking blend. It works like a dream!

Storage and Reheating for Your Vegan Sweet Potato Crumble Bread

This bread holds up so well, which is a huge win for busy weeks! Since there’s no actual dairy or eggs to worry about, it stays fresh on the counter beautifully. Simply wrap the leftover loaf tightly in plastic wrap or place it in an airtight container at room temperature. I find it’s usually good for about three or four days this way. That natural sweet potato moisture keeps things soft!

When you want to bring a slice back to life, don’t just eat it cold! Pop a slice onto a microwave-safe plate for just 10 to 15 seconds. It warms up perfectly, and the crumble gets that just-baked crispness back. It tastes amazing with a cup of coffee, just like my favorite homemade banana bread!

Frequently Asked Questions About Vegan Sweet Potato Crumble Bread

I love getting your questions! It means you’re busy baking this delicious loaf, and that just makes my day. People always have questions when we adapt classic recipes to be vegan, or when we get particular about starches like sweet potatoes. Ask away, because I want everyone to succeed with this recipe!

Can I use canned sweet potato puree instead of fresh mashed?

That’s a great question about saving time! Yes, you absolutely can use canned puree, but be careful with the measurement. Canned puree is often much wetter than what you get from cooking a fresh sweet potato down yourself. Try to use exactly 1/2 cup, but if it seems awfully thin, maybe cut back the plant milk in the main batter by a teaspoon or two, just to keep that fantastic density we’re aiming for. I use this approach when I make my sweet potato casserole recipe, too!

What plant milk works best in this vegan bread?

For baking bread like this, you really want something neutral so the sweet potato and spices can shine. Soy milk or oat milk are my top picks; they are usually a bit creamier and offer a nice fatty body that mimics dairy milk well. Almond milk is okay, but sometimes it’s a little thin. Just make sure whatever you use is unsweetened so we aren’t adding extra sugar that we didn’t account for in the recipe!

How do I keep the crumble topping from burning?

That brown sugar in the topping can sometimes go from golden to charcoal awfully fast! If you notice your crumb topping is getting super dark halfway through the baking time, but the center of the loaf still needs more time to set up, don’t sweat it. Just grab a small piece of aluminum foil and loosely drape it over the top of the bread. It will shield the crumble from direct heat while letting the inside finish baking perfectly. It’s my oldest trick in the book!

Estimated Nutritional Snapshot for Vegan Sweet Potato Crumble Bread

Okay, so while enjoying this amazing loaf, we also like to keep half an eye on what we’re eating, right? Since this recipe uses whole ingredients like sweet potato and oats, it’s actually pretty balanced for a treat. These numbers aren’t set in stone—they completely change if you use different oil or add nuts, of course—but they give you a good starting guide!

Based on standard measurements for one slice, here’s what we’re generally looking at. I always remember what I read in this article about the surprising sugar content of fruits; that natural sweetness is much better than refined stuff!

Calories: Around 250 per slice
Sugar: About 18g
Total Fat: Roughly 10g
Carbohydrates: Around 38g
Protein: Approximately 4g

Just remember, this is an estimate for one slice, so slice generously if you’re feeling generous!

Share Your Vegan Sweet Potato Crumble Bread Creations

Now that you’ve got a warm, spiced, and perfectly crumbled loaf sitting on your counter, I would absolutely love to hear what you think! Seriously, the best part of sharing these recipes is seeing them show up in your homes. Did you add the pecans? Did the crumble stay super crunchy? Don’t keep it a secret!

Please take a moment to leave a star rating right here on the page. That little bit of feedback helps other bakers know they are in good hands. If you figured out a neat little trick, or if you just want to tell me how quickly this bread disappeared in your house, drop a comment below! I read every single one.

And if you snap a photo—and you absolutely should, because this loaf is gorgeous—tag me on social media! It makes my whole week seeing those golden brown tops. You can send any specific notes or questions you might have over through my contact page if you prefer a private chat. Happy baking, friends!

Vegan Sweet Potato Crumble Bread

Author: ferecipe.com
Total Time: 75 min
Yield: 1 loaf 1x
Diet: Vegan

Print Recipe

Description

A simple recipe for moist vegan bread topped with a sweet, crunchy crumble.

Ingredients

Scale

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup mashed cooked sweet potato
1/2 cup granulated sugar
1/4 cup vegetable oil
1/4 cup unsweetened plant milk
1 teaspoon vanilla extract
For the Crumble:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup rolled oats
2 tablespoons vegan butter, cold and cubed

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a standard loaf pan.
In a large bowl, whisk together the 1 cup flour, baking soda, cinnamon, nutmeg, and salt for the bread batter.
In a separate medium bowl, mix the mashed sweet potato, granulated sugar, vegetable oil, plant milk, and vanilla extract until combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Prepare the crumble: In a small bowl, combine the 1/2 cup flour, brown sugar, and oats. Cut in the cold vegan butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
Pour the batter into the prepared loaf pan. Sprinkle the crumble topping evenly over the batter.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

Ensure your sweet potato is fully cooked and mashed smoothly before measuring.
For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
You can add 1/2 cup chopped pecans or walnuts to the crumble topping for extra crunch.

Prep Time: 15 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Keywords: vegan, sweet potato, crumble, bread, loaf, baked goods, dairy-free