Vegan Sweet Potato Blueberry Loaves

Vegan Sweet Potato Blueberry Loaves

Vegan Sweet Potato Blueberry Loaves These vegan blueberry loaves are made with sweet potato, for...

Vegan Sweet Potato Blueberry Loaves

These vegan blueberry loaves are made with sweet potato, for vegetables in every bite! The loaves get their sweetness from banana, applesauce, and the roasted blueberries. These are meal prep-friendly and simple spices like cinnamon and vanilla extract from Simply Organic make these healthy little treats extra flavorful.

Vegan Sweet Potato Blueberry Loaves

Vegan Sweet Potato Blueberry Loaves

There are three homemade foods I have in my freezer at all times – my veggie tots from the Inspiralized and Beyond cookbook, my blender muffins, and these loaves. Often, I make them with pureed pumpkin because that’s not a vegetable that we ever eat otherwise.

The ingredients are simple and wholesome and the sweetness comes naturally from a ripe banana and applesauce. The blueberries also add to the sweetness and when roasted, they pop and give these vegan loaves an added moisture and jam-like consistency.

For aromatics and flavor, I’ve also used easy seasonings you can find in your local grocery store – Simply Organic’s Pure Vanilla Extract and Cinnamon. As always, I feel good cooking (and baking!) with Simply Organic’s spices, seasonings and pantry items, because I know I’m getting the best quality, organic ingredients and I’m purchasing from a company with a strong social mission, dedicated to nourishing the food insecure.

Vegan Sweet Potato Blueberry Loaves

Actually, Simply Organic is so committed to creating spices that are pure and potent that they’ve devoted an entire site to talking about how and why their spices are the best. I loved learning more about their sourcing and growing of spices – I found out that there has been extreme volatility in the global vanilla market recently that has caused many problems for farmers, and Simply Organic works with nonprofits and the local vanilla industry to ensure their vanilla beans are grown and handled the right, ethical and sustainable way to support those farmers!

The high quality, aromatic Cinnamon and cozy vanilla extract give these loaves an extra nostalgic baked good flavor. You know – the smell that used to fill your home when your mom baked something homemade. I used Simply Organic Ceylon Cinnamon, but the Simply Organic Vietnamese Cinnamon would be a great choice too- with it’s high-oil content, it is really potent in flavor!

Best part? These are made in one bowl! I love to make them in mini loaf pans (these are the ones I use), because they’re easier to portion out and freeze for future defrosting. I slice them into half-inch thick slices, wrap them individually in foil, and freeze in a few large Stasher bags.

Vegan Sweet Potato Blueberry Loaves

These are sweet enough for breakfast (try with some nut or sunflower seed butter spread on top!) or dessert (you could drizzle some melted vegan chocolate chips on top!), but mild enough to work as a snack. Luca loves these even for lunch! Thanks to the sweet potato and oats, there’s a fair amount of protein in these vegan loaves.

Luca couldn’t help but grab these while Mama was taking photos, and I bet your little ones (and you!) won’t be able to resist either.

Note: Although this post is sponsored by Simply Organic, all opinions are my own, always.

Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Vegan Sweet Potato Blueberry Loaves

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1.5 cups whole wheat flour
  • 1 cup quick cooking oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 large banana mashed
  • 1 15oz can sweet potato puree
  • 1 cup unsweetened applesauce
  • 1/3 cup blueberries mashed
  • ¼ cup whole blueberries


  • Preheat the oven to 350. Grease four mini loaf pans with coconut oil spray.?
  • In a large bowl, stir together the flour, oats, baking powder, baking soda, and cinnamon. Make a well in the center and add the vanilla extract, mashed banana, sweet potato, applesauce, and mashed blueberries. Stir until well combined.
  • Pour into the prepared loaf tins, top with remaining blueberries, and press down to spread evenly.
  • ?Bake for 25 to 30 minutes, or until golden brown and a toothpick comes out clean.
  • ?Let cool slightly and then cut into half inch slices.

with love, Ali

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Recipe Rating


  • Is there any way to substitute the whole wheat flour for a gluten free option?
    • Yes! We always encourage experimenting based on your needs and preferences!
  • These vegan loaves sound so good! I love quick breads that are wholesome enough to eat for breakfast or a snack and feel good about. Thanks for a new recipe to try. The sweet potato blueberry combo is new to me but I love trying new things!
    • You're going to really enjoy this one!!
  • Awesome recipe! I just made this and I'm curious to know what the texture should be like. Should the finished product be similar to a fluffy loaf, or is it normal that it is still fairly moist and very dense (even though I baked it for extra time using the same pans)? Thanks so much, please keep the veggie recipes coming :-)
    • Loaves with veggies in them do tend to be more dense and moist!
  • The photos are stunning! It seems that I’ve just fallen in love with these healthy little treats. These look totally scrumptious. I believe the taste is just phenomenal. I like that all of the ingredients are simple and wholesome. Thank you so much for sharing this idea. I’ve just bookmarked the page. Can’t wait to give these loaves a try (hope next weekend). Look forward to your new fab recipes. I’m a real fan of what you do. Your blog is beneficial. Keep up the good work! Best wishes, Ann
    • We're so happy to hear that you've been enjoying these recipes!
  • Hi I'm looking forward to making this. What adjustments should I make if using fresh sweet potatoes puree rather than canned?
    • No adjustment needed! Sounds great!
  • This looks great! Can't wait to make for my twins. Question, since we do not have mini loaf pans, what adjustments to cooking time would you suggest for muffins? Thank you!
    • You can just divide it up amongst your pan! It should be good to go!
  • Have you ever used old fashioned oats instead of quick cooking? I only have old fashioned at home...
    • We haven't but you could definitely give it a try!
  • My toddler LOVES these. All of your recipes we have tried have been delicious, but these were incredible! I love all the vegan options!
    • We LOVE to hear this! Thank you for trying and loving our recipes.
  • These are so yummy! Made with pumpkin and defrosted frozen blueberries since that’s what o had on hand. Add some almond butter and it’s even better. Will definitely be keeping these stocked in the freezer.
    • Amazing job! You totally nailed this one.
  • These look amazing! Can you use regular all purpose flour?
    • We haven't given that a shot but if you do let us know how it comes out!
  • The look so yummy! But I can't have gluten. :( Any chance of using a different flour?
    • We haven't given any alternatives a shot but we always like to encourage experimenting!
  • Hi there, what flour would you suggest to make them gluten free? We can use rice, sorghum, tapioca, millet, arrowroot, buckwheat, quinoa...
    • We haven't tried those substitutes yet but you can use whatever alternative you have on hand! Let us know how it comes out.