- 1 tablespoon Bob’s Red Mill Egg Replacer
- 3 tablespoons water
- 2 cups sweet potato purée
- 1/2 cup maple syrup
- 1/4 cup Earth Balance vegan butter, melted
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup instant oats
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon allspice
- 1 cup dried currants
- 1 cup chopped almonds (optional)
- Preheat the oven to 350ºF. Lightly grease two 7 1/2×3 1/2–inch loaf pans and set aside. In a medium bowl, whisk the egg replacer and water together. Add the sweet potato puree, maple syrup, and Earth Balance, whisking to combine.
- In a large bowl, combine the flour, sugar, oats, baking soda, salt, cinnamon, and allspice and stir. Make a well in the center of the dry ingredients and pour in the sweet potato mixture. Stir to combine. Stir in the currants and almonds.
- Divide the mixture into the prepared loaf pans and bake until a toothpick inserted into the center comes out clean, about 55 minutes. Remove from the oven and allow to cool on a wire rack. Serve warm or at room temperature.