Nana’s Sweet Potato Corn Bread

March 1, 2015

Not quite Nana’s, I’ll admit.  Cuz its not made with eggs and bacon grease, but its better than your Nana could ever imagine.  Here’s my vegan AND gluten free revision.  It goes great with EVERYTHING.



  • 3 Tablespoons
    Ground Flax
  • 8 Tablespoons
    Warm water
  • 1/2 Cup
    Veggie Oil
  • 3/4 Cups
    Sweet potato puree
  • 3/4 Cups
    Brown sugar
  • 1 Teaspoon
    Vanilla extract
  • 1/2 Teaspoon
    Ground cinnamon
  • 1 Cup
  • 1 Cup
    Baking mix (gluten free flour of your choice with 1/2 t baking soda and 1 t baking powder, then add a pinch of salt and sift together)
  • 1/2 Teaspoon
    Baking powder


  1. Mix the ground flax and warm water together (This creates our flax eggs as an egg replacer.

  2. Combine the dry ingredients and the wet ingredients and then mix together. Make sure there are no lumps and then pour into your favorite (greased) baking dish and bake for about 30 minutes at 350 F. Check with a fork or toothpick and continue baking until it comes out clean. Serve with some vegan butter! Enjoy!


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