Vegan Potato Bread Recipe for Soft and Fluffy Loaves

There’s something truly magical about the aroma of freshly baked bread wafting through your kitchen. But what if you could make that bread extra soft, moist, and entirely plant-based?

Enter vegan potato bread—a wonderful twist on classic homemade bread, perfect for sandwiches, toast, or simply slathering with your favorite vegan butter. Potato bread is beloved in many cultures for its tender crumb and subtle flavor, and it’s surprisingly easy to make vegan-friendly.

By swapping traditional dairy for plant-based ingredients, you create a loaf that’s not only delicious but also accessible for anyone seeking a wholesome, dairy-and-egg-free option.

Whether you’re a dedicated vegan, someone avoiding dairy and eggs, or just a home baker looking for a new recipe to try, this vegan potato bread promises to impress. With simple, everyday ingredients and a little time, you’ll have a golden, fluffy loaf that rivals your favorite bakery—plus, it stays soft for days!

Let’s dive into this comforting, nourishing recipe and discover why vegan potato bread deserves a spot in your baking rotation.

Why You’ll Love This Recipe

• Extra Soft & Moist: The addition of mashed potatoes makes this bread incredibly soft and moist, with a tender crumb that holds up beautifully in sandwiches or as toast.
• Simple, Plant-Based Ingredients: You don’t need any fancy vegan ingredients—just pantry staples and a potato!
• No Dairy or Eggs: Perfect for vegans or those with dietary restrictions, without sacrificing taste or texture.
• Stays Fresh Longer: Potato bread tends to stay soft and fresh for several days compared to regular wheat bread.
• Versatile: Enjoy it plain, toasted, as a sandwich base, or paired with your favorite spreads, like Garden Vegetable Cream Cheese.
• Perfect for All Bakers: Whether you’re new to bread baking or a seasoned pro, this recipe is approachable and rewarding.

Ingredients

Equipment

• Medium Saucepan – For boiling the potato
• Mixing Bowls – Large and medium sizes
• Potato Masher or Fork – For mashing the potato
• Wooden Spoon or Dough Hook Mixer – For mixing and kneading
• Measuring Cups & Spoons – For accuracy
• Loaf Pan (8.5 x 4.5 inches or 9 x 5 inches)
• Kitchen Towel or Plastic Wrap – For covering the dough
• Wire Rack – For cooling the bread
• Oven

Instructions

1. Boil and Mash the Potato:
   • Peel and cube one medium potato. Place in a saucepan, cover with cold water, and bring to a boil.
   • Simmer for 10-12 minutes or until fork-tender. Drain and mash until completely smooth. Let cool to lukewarm.
2. Prepare the Dough:
   • In a large mixing bowl, combine the mashed potato, plant-based milk, olive oil, sugar, and salt. Mix well.
   • Add the instant yeast and bread flour. Stir to form a shaggy dough. If the mixture is too dry, add warm water a tablespoon at a time until a soft, slightly sticky dough forms.
3. Knead the Dough:
   • Turn the dough onto a lightly floured surface. Knead by hand for 8-10 minutes, or use a stand mixer with a dough hook for 5-6 minutes, until the dough is smooth and elastic.
   • If the dough sticks to your hands, sprinkle with a bit more flour, but avoid adding too much—potato bread dough should be soft and slightly tacky.
4. First Rise:
   • Place the dough in a lightly oiled bowl, turning it to coat. Cover with a damp kitchen towel or plastic wrap.
   • Let rise in a warm, draft-free area for 1 to 1 1/2 hours, or until doubled in size.
5. Shape the Loaf:
   • Punch down the dough gently. Turn out onto a lightly floured surface and shape into a log to fit your loaf pan.
   • Place the shaped dough into a greased loaf pan, seam side down.
6. Second Rise:
   • Cover the loaf with a towel or plastic wrap. Let rise again for 40-60 minutes, or until the dough has risen just above the rim of the pan.
7. Bake:
   • Preheat your oven to 350°F (175°C).
   • Bake the bread for 35-40 minutes, or until golden brown on top and hollow-sounding when tapped.
   • If the top browns too quickly, tent with foil for the last 10 minutes.
8. Cool:
   • Remove the bread from the oven and let sit in the pan for 5 minutes.
   • Transfer to a wire rack to cool completely before slicing.

Tip: For the softest texture, use bread flour. All-purpose flour works in a pinch, but bread flour makes a loaf that’s chewier and more resilient for sandwiches!

Tips & Variations

• Flavor Add-Ins: Stir in 2 tbsp chopped fresh herbs (like rosemary or chives), roasted garlic, or a pinch of onion powder for a savory twist.
• Different Potatoes: Yukon Gold or russet potatoes are ideal, but you can experiment with sweet potatoes for a unique color and flavor.
• Make It Whole Wheat: Substitute up to half the bread flour with whole wheat flour for a heartier loaf. Add an extra tablespoon of plant milk if needed.
• For Rolls: Shape the dough into 8-10 equal portions, roll into balls, and bake on a parchment-lined sheet for 20-25 minutes.
• Bread Machine Option: This dough is perfect for bread machines. Place ingredients in the machine according to manufacturer’s instructions and set to the basic bread cycle. (For another easy bread, check out this Vegan Bread Machine Recipe for Soft, Delicious Loaves.)
• Keep it Moist: Store the cooled bread in a plastic bag or airtight container at room temperature for up to 3 days. For longer storage, slice and freeze.

“Potato bread is one of the best ways to use up leftover mashed potatoes and create a loaf that stays fresh all week.”

Nutrition Facts

Nutrition is an estimate and will vary depending on type of potato and plant milk used.

Serving Suggestions

• Classic Toast: Simply toast and spread with vegan butter, jam, or Garden Vegetable Cream Cheese for a savory breakfast.
• Sandwiches: This bread is sturdy enough for stacked vegan sandwiches. Try it with roasted veggies, hummus, or your favorite deli slices.
• Soup Companion: Serve thick slices alongside soups. It pairs perfectly with hearty stews or a bowl of Low Calorie Vegetable Soup.
• French Toast: Day-old potato bread makes incredible vegan French toast. Dip in a mixture of plant milk, cinnamon, and a bit of flour, then fry until golden.
• Grilled Sandwiches: Use for grilled “cheese” sandwiches with vegan cheese and tomato slices—or try it with a spoonful of Vegan Bechamel Sauce for extra creaminess.
• Homemade Croutons: Cube and toast leftover bread with olive oil and herbs for delicious salad toppers.

Conclusion

Making your own vegan potato bread at home is not only rewarding, but it also guarantees a level of freshness, flavor, and nutrition that’s hard to find in store-bought loaves. This recipe proves that plant-based baking can be just as comforting, delicious, and satisfying as its non-vegan counterpart.

The humble potato transforms a simple bread into something extraordinary—soft, moist, and perfect for a variety of uses.

Whether you’re making toast for breakfast, building hearty sandwiches, or searching for a bread that stays soft for days, this vegan potato bread is sure to become one of your favorites. Plus, it’s free of dairy and eggs, making it a wonderful, inclusive option for family and friends.

I hope you’ll give this recipe a try—don’t be surprised if it becomes a staple in your kitchen! And if you’re inspired to explore more plant-based recipes, check out these delicious ideas: Peruvian Vegetable Recipes for Flavorful Healthy Meals or treat yourself to a sweet finish with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Happy baking!

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