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A side shot of sliced vegan sweet potato loaf cake with pecan streusel topping on a marble board and grey background.

Sweet Potato Bread With Pecan Streusel (Vegan)

Sweet potato bread with pecan streusel - a vegan version of the classic Autumnal loaf cake with a crisp, buttery pecan crumble topping.
Course Breakfast, Dessert, Snack
Cuisine American, baking
Keyword sweet potato bread
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Author Domestic Gothess


  • 2 medium-large sweet potatoes to make the mashed sweet potato

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) dairy free margarine (or coconut oil) cold
  • 40 g (¼ cup) chopped pecans

Sweet Potato Bread:

  • 200 g (1 + ⅔ cup) plain (all-purpose) flour
  • ½ Tbsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • 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 other plant milk)
  • 1 tsp cider vinegar
  • 100 g (½ cup) caster sugar
  • 60 g (⅓ cup) light brown soft sugar


  • To make the mashed sweet potato, take two medium-large sweet potatoes and prick them a couple of times with a sharp knife. Microwave for around 10 minutes, turning them over halfway through, until they are soft. Alternatively, you can bake them at 180C/350F/gas mark 4 for around 40 minutes. I DO NOT recommend boiling or steaming them however as it will make the cake too wet.
  • Allow to cool a little then peel off the skin, place the flesh in a bowl and mash. Measure out 230g/1 cup of the mash for the bread and reserve any left over for another use.
  • Preheat the oven to 180C/350F/gas mark 4. Grease an approx 22x11cm/8.5x4.5in loaf tin and line with a strip of baking parchment.
  • To make the streusel, mix the flour, sugar and cinnamon together in a bowl. Add the margarine and rub in using your fingertips until no lumps of fat remain and the mixture resembles crumbs. Stir in the chopped pecans and place in the fridge.
  • To make the sweet potato bread, whisk together the flour, baking powder, bicarbonate of soda, spices and salt.
  • In a separate bowl, whisk together the mashed sweet potato, sunflower oil, almond milk, cider vinegar, caster sugar and light brown soft sugar.
  • Tip in the dry ingredients and fold through until well combined but be careful not to over-mix. The batter should be quite thick.
  • Scrape the batter into the prepared tin and spread it level. Scatter over the streusel topping evenly and press it down very gently.
  • Bake for 60-80 minutes, until a skewer inserted into the centre comes out clean. Cover loosely with tin foil part way through baking if the top starts to colour too much.
  • Leave to cool in the tin for 10 minutes then carefully lift out of the tin using the strip of baking parchment and place on a wire rack to cool completely. Store in an airtight container for up to 5 days.


For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.