Easy Vegan Sweet Potato Bread with Irresistible Pecan Streusel: Your New Favorite Autumnal Loaf Cake
Discover the perfect fall treat with our incredible vegan sweet potato bread, crowned with a crisp, buttery pecan streusel. This eggless and dairy-free loaf cake offers all the comforting flavors of autumn in a moist, tender crumb, making it an ideal choice for breakfast, a cozy afternoon snack, or a delightful dessert.
Sweet potatoes are truly one of nature’s most versatile vegetables, and they hold a special place in my kitchen. From savory stews and roasted sides to delightful sweet treats, their creamy texture and naturally sweet flavor make them a staple I reach for at least a couple of times a week. Their adaptability shines through in dishes both sweet and savory, as perfectly demonstrated by recipes like my popular vegan sweet potato waffles.
This vegan sweet potato bread with a generous pecan streusel topping is a shining example of how well sweet potatoes perform in baking. It’s not just a fantastic way to utilize a couple of sweet potatoes you might have on hand, but it’s also undeniably addictive. Once you try a slice of this moist, spiced loaf with its crunchy topping, you’ll find yourself craving it again and again.
Why Choose Sweet Potato Over Pumpkin?
While pumpkin bread is a beloved autumnal classic, especially in the US, sourcing canned pumpkin can sometimes be a challenge, particularly in regions like the UK. This is where the humble sweet potato truly shines as a fantastic alternative. Sweet potatoes are readily available in supermarkets worldwide, making this recipe accessible and easy to prepare no matter where you are. They impart a similar moistness and earthy sweetness to baked goods as pumpkin, but with a unique depth of flavor that is equally comforting and perfect for the fall season. Moreover, sweet potatoes bring a host of nutritional benefits, being rich in vitamins, minerals, and fiber, adding a subtly healthy touch to this indulgent treat.
A Loaf of Pure Comfort: The Texture and Flavor
This sweet potato loaf cake boasts a truly irresistible texture – it’s incredibly moist and soft, almost melting in your mouth. Each bite delivers a delightful blend of warm, aromatic spices like cinnamon, ginger, nutmeg, and cloves, which perfectly complement the natural sweetness of the sweet potato. The star of the show, however, is arguably the crunchy pecan streusel topping. Its buttery, crumbly texture provides a wonderful contrast to the tender cake, adding an extra layer of flavor and a satisfying crunch that makes this loaf truly exceptional.
Now, about the name – “bread” versus “cake.” I confess, I’ve called it bread here, even though technically, with its sweetness and tender crumb, it’s very much a cake! Loaf cakes are often referred to as ‘bread’ in many culinary traditions, particularly when they feature fruits or vegetables. But let’s be honest, it’s a delicious cake, and whatever you call it, it will disappear quickly! I stick with “sweet potato bread” because that’s what many people search for, ensuring more lovely bakers like you can discover this recipe.
The Irresistible Pecan Streusel Topping
I believe in being incredibly generous with the pecan streusel topping, and for good reason! A thick, crunchy layer on top of this loaf elevates it from delicious to extraordinary. As my husband often says, “the more crumble, the better!” The pecans are not just for crunch; they introduce a nutty depth and a layer of rich, earthy flavor that harmonizes beautifully with the sweet potato and the warming spices. Pecans are a classic pairing for both sweet potato and pumpkin, making them the perfect choice to crown this autumnal masterpiece. The streusel creates a delightful textural contrast that makes every slice an adventure in flavor and mouthfeel.
When to Enjoy and How to Store Your Loaf
This sweet potato loaf is wonderfully versatile. While it contains vegetables, making it *almost* healthy enough for breakfast (a great way to start your day!), I find it’s best enjoyed as a decadent mid-afternoon snack alongside a comforting cup of tea or a rich coffee. It also makes for a delightful dessert after a meal, especially when served slightly warm. One of its many perks is its excellent keeping qualities. Stored in an airtight container at room temperature, this delicious loaf will remain moist and flavorful for up to five days, allowing you to savor its goodness throughout the week. You can also slice and freeze individual portions for a quick treat whenever a craving strikes.
The Secret to Success: Perfectly Mashed Sweet Potato
The foundation of this incredibly moist loaf is, naturally, the mashed sweet potato. You’ll need two medium to large sweet potatoes to yield enough mash for this recipe. The key to ensuring your cake isn’t too wet is to prepare the sweet potatoes correctly. I highly recommend either baking them in their skins or microwaving them whole. Both methods allow the sweet potatoes to cook through without absorbing excess moisture. Avoid boiling or steaming them, as these methods can make the mash, and consequently the finished cake, overly wet and dense. Once cooked, allow them to cool slightly before peeling and mashing them until smooth. A little tip: if your mash seems a bit thin, you can gently heat it in a pan over low heat for a few minutes to evaporate some of the moisture, ensuring a perfect consistency for your batter.
How To Make Vegan Sweet Potato Bread With Pecan Streusel:
Creating this delightful vegan sweet potato bread with pecan streusel is a straightforward process, broken down into a few simple steps. The full ingredient list and detailed instructions can be found in the recipe card below, but here’s an overview of the journey to baking perfection.
For the best results every time, I cannot stress enough the importance of following the recipe closely. Especially when it comes to baking, accuracy is key! I always highly recommend using gram measurements with a digital scale rather than relying on cup conversions. Cup measurements, while convenient, can be inconsistent and often lead to varying results in baking. Using a scale will ensure your ingredients are perfectly proportioned, guaranteeing the moist texture and delightful flavor we aim for in this recipe.
You’ll begin by preparing your sweet potato mash. Take two medium-large sweet potatoes, give them a good prick a couple of times with a sharp knife, and microwave them for about 10 minutes, flipping them halfway through, until they are perfectly soft and tender. If you prefer, you can also bake them, though this will take a bit longer. Once cooled slightly, peel off the skin and mash the soft flesh in a bowl until smooth. You’ll need 230g (about 1 cup) of this mash for the bread, so measure it out and save any leftover mash for another culinary adventure (my dog absolutely loves a little bit mixed into his food!).
Next up is crafting the irresistible streusel topping. In a mixing bowl, combine the flour, light brown soft sugar, and ground cinnamon. Add the cold dairy-free margarine and, using your fingertips, rub it into the dry ingredients until the mixture forms a lovely, crumbly texture with no large lumps of fat remaining. Finally, stir in the chopped pecans, ensuring they are evenly distributed, then pop the streusel into the refrigerator to keep it nice and firm until you’re ready to use it. This chilling step helps ensure a crispier topping.
Now, to assemble the sweet potato bread itself. In one bowl, sift together all your dry ingredients: plain (all-purpose) flour, baking powder, bicarbonate of soda (baking soda), ground cinnamon, ginger, nutmeg, cloves, and salt. Sifting helps to aerate the flour and ensures all the leavening agents and spices are evenly distributed for a consistent bake. In a separate, larger bowl, whisk together the mashed sweet potato with the wet ingredients: sunflower oil, unsweetened almond milk, light brown sugar, caster sugar, and cider vinegar. The cider vinegar, combined with the bicarbonate of soda, will react to create a lovely light and airy texture in your finished loaf.
Once both your dry and wet mixtures are prepared, gently tip the dry ingredients into the wet ingredients. Fold them together carefully using a spatula or spoon until just combined. Be mindful not to over-mix the batter, as this can lead to a tough cake. A few lumps are perfectly fine! The batter should be quite thick and luscious. This thick consistency is what helps create that wonderfully moist crumb.
Carefully scrape the thick batter into your prepared loaf tin, which should be greased and lined with a strip of baking parchment. Use the back of a spoon or a small spatula to level out the top of the batter evenly. Then, retrieve your chilled pecan streusel from the refrigerator and generously scatter it over the top of the batter, making sure to cover it completely from edge to edge. Gently press the streusel down a little to ensure it adheres nicely to the batter.
Bake your beautiful loaf in a preheated oven for approximately 60-80 minutes, or until a skewer inserted into the very center comes out clean. If you notice the streusel topping browning too quickly during baking, simply cover the loaf loosely with a piece of tin foil to prevent over-browning. Once baked to perfection, allow the bread to cool in the tin for about 10 minutes before carefully lifting it out onto a wire rack using the parchment paper strip. Let it cool completely before slicing and serving to achieve the best texture and allow the flavors to fully develop.
More Autumnal Vegan Cake Recipes:
- Vegan Ginger Bundt Cake
- Vegan Apple Bundt Cake
- Vegan Chocolate Sheet Cake
- Vegan Orange and Almond Cake with Chocolate Buttercream
- Vegan Ginger Cake
- Vegan Pumpkin Cake with Cinnamon Buttercream and Maple Pecans
If you tried this delightful recipe, we would absolutely love to see your creations! Don’t forget to tag @domestic_gothess on Instagram and use the hashtag #domesticgothess so we can admire your beautiful bakes!
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Sweet Potato Bread With Pecan Streusel (Vegan)
Ingredients
- 2 medium-large sweet potatoes to yield the necessary mashed sweet potato
For the Pecan Streusel:
- 80 g (⅔ cup) plain (all-purpose) flour
- 50 g (scant ⅓ cup) light brown soft sugar
- 1 tsp ground cinnamon
- 55 g (¼ cup) cold dairy-free margarine (or solid coconut oil), cut into small cubes
- 40 g (¼ cup) chopped pecans
For the Sweet Potato Bread:
- 200 g (1 + ⅔ cup) plain (all-purpose) flour
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 230 g (1 cup) mashed sweet potato
- 80 ml (⅓ cup) sunflower oil
- 120 ml (½ cup) unsweetened almond milk (or any other preferred plant milk)
- 1 tsp cider vinegar
- 100 g (½ cup) caster sugar
- 60 g (⅓ cup) light brown soft sugar
Instructions
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To prepare the mashed sweet potato, take two medium-large sweet potatoes and pierce their skins several times with a sharp knife or fork. Microwave them for approximately 10 minutes, ensuring you turn them over halfway through, until they are completely soft when squeezed. Alternatively, for a slightly richer flavor, you can bake them whole at 180°C (350°F / Gas Mark 4) for about 40 minutes, or until tender. It is crucial NOT to boil or steam the sweet potatoes, as this will introduce too much moisture, resulting in a soggy cake.
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Once cooked, allow the sweet potatoes to cool down just enough to handle comfortably. Then, carefully peel off their skins, place the soft flesh into a bowl, and mash thoroughly until smooth with no large lumps. Measure out precisely 230g (1 cup) of the mashed sweet potato for use in the bread recipe and set aside any remaining mash for another dish or a tasty treat for your furry friend!
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Preheat your oven to 180°C (350°F / Gas Mark 4). Take an approximate 22x11cm (8.5×4.5in) loaf tin. Lightly grease the inside of the tin and then line it with a strip of baking parchment, allowing the ends to overhang slightly. This parchment sling will make it much easier to lift the baked loaf out of the tin later.
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Now, prepare your delicious pecan streusel topping. In a medium-sized bowl, combine the plain flour, light brown soft sugar, and ground cinnamon, stirring to mix them well. Add the cold dairy-free margarine (or coconut oil), which should be cut into small pieces. Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles coarse breadcrumbs and there are no large lumps of fat visible. Finally, stir in the chopped pecans until they are evenly incorporated. Place this mixture into the refrigerator to chill while you prepare the cake batter; this helps ensure a crispier streusel.
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To begin making the sweet potato bread batter, in a large mixing bowl, thoroughly whisk together all the dry ingredients: the measured plain flour, baking powder, bicarbonate of soda (baking soda), ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Sifting these ingredients together can help prevent lumps and ensure even distribution.
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In a separate, even larger bowl, combine all the wet ingredients. Whisk together the pre-measured mashed sweet potato, sunflower oil, unsweetened almond milk (or your preferred plant milk), cider vinegar, caster sugar, and light brown soft sugar until the mixture is smooth and well combined.
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Pour the dry ingredients mixture into the wet ingredients mixture. Using a spatula or large spoon, gently fold them together until they are just combined. Be careful not to over-mix, as overworking the batter can lead to a dense, tough cake. A few small lumps are perfectly acceptable. The resulting batter should be quite thick and luscious.
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Carefully scrape the thick sweet potato batter into your prepared loaf tin. Use the back of your spoon or a small offset spatula to spread and level the top of the batter evenly in the tin. Retrieve the chilled streusel topping from the fridge and generously scatter it evenly over the entire surface of the batter. Gently press the streusel down a little with your fingertips to ensure it adheres to the cake.
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Place the loaf tin into your preheated oven and bake for approximately 60-80 minutes. To test for doneness, insert a skewer or toothpick into the very center of the cake; it should come out clean. If the streusel topping begins to brown too quickly before the cake is fully cooked, loosely cover the tin with a piece of aluminum foil to prevent further browning.
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Once baked, remove the loaf from the oven and allow it to cool in the tin for about 10 minutes. This resting period helps the cake firm up before handling. After 10 minutes, carefully use the overhanging baking parchment to lift the loaf out of the tin and transfer it to a wire rack. Let it cool completely on the rack before slicing and serving. This ensures the cake’s structure is fully set and the flavors are at their best. Store any leftover loaf in an airtight container at room temperature for up to 5 days to maintain its freshness and moisture.
Notes
