Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Sweet Potato Bread


To make this recipe vegan, add 2 1/2 teaspoons powdered egg replacer combined in 1/2 cup water and reduce the oil to 3/4 cup.

Sweet Potato Bread with Walnut Streusel



  • 1 cups white sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 2 cups sweet potatoes, mashed
  • 1/2 teaspoon almond extract
  • 1 tablespoon lemon juice
  • 3 cups gluten-free all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon

Walnut Streusel Topping

  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup brown sugar, cup
  • 1/2 cup raw walnuts
  • 1/4 cup non-dairy butter substitute
  • a pinch of salt


  1.  Thoroughly combine sugar, oil, egg, sweet potatoes, almond extract, and lemon juice in a large bowl.
  2. Mix dry ingredients together in a medium bowl, then combine the dry ingredients with the wet ingredients until the batter is uniform.
  3.  Pour the batter into a loaf pan and bake at 325.
  4. While the bread is baking make the walnut streusel topping by combining the ingredients with a pastry cutter or in a food processor until thoroughly combined.
  5. When the bread is somewhat firm,  about 30 minutes, remove the bread from the oven and sprinkle the streusel topping on top.
  6. Continue baking until the bread can pass the clean toothpick test, about 20-30 minutes.

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