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  • Prep-time: / Ready In:
  • Makes 1 loaf

This potato bread is so good that you’ll want to bake two loaves at a time. Use it to create delicious veggie sandwiches, bread pudding, or simply enjoy a slice with some homemade vegan butter. Be sure to let the bread cool completely (about 1 hour) before slicing it, as this creates the best texture and allows flavors to fully develop.

Tip: For easy freezing and to prevent stuck-together bread slices, cut several pieces of parchment or waxed paper the size of a slice of bread. Place a piece of paper between each slice and freeze in an airtight container.

Vegan Potato Bread cut into slices on a wood board


  • 1 lb. Yukon gold potatoes, peeled and cut into large pieces
  • ⅔ cup unsweetened, unflavored plant-based milk
  • 1 tablespoon date paste or pure maple syrup
  • 1 0.25-oz. package active dry yeast (2¼ teaspoons)
  • 2¾ cups + 1 tablespoon white whole wheat flour, plus more for dusting
  • ½ teaspoon sea salt (optional)


  1. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket; bring to boiling. Steam, covered, about 20 minutes or until potatoes are tender when pierced with a fork. Remove from heat. Uncover pan and cool slightly. Thoroughly mash potatoes with a potato masher or ricer.
  2. Heat milk until hot but not boiling (120°F to 130°F). Pour hot milk into a food processor fitted with a dough blade or a stand mixer fitted with a dough hook. Add date paste and yeast. Sprinkle 1 tablespoon flour over the milk mixture. Cover and set aside in a warm place at least 10 minutes or until frothy.
  3. Add the 2¾ cups flour, 1½ cups mashed potatoes, and salt (if using) to milk mixture. Process or mix on low speed for 2 minutes.
  4. If using a food processor, dust the bottom of a large bowl with flour and transfer dough to bowl. If using a stand mixer, leave the dough in the mixer bowl. Cover bowl with a damp cloth and set aside in a warm place about 1 hour or until dough doubles in size.
  5. Line a 9x5-inch loaf pan with parchment paper. Transfer dough to a lightly floured work surface and knead it a few times. Shape dough into an oblong ball and place in the prepared pan. Cover with a damp cloth and set aside in a warm place about 30 minutes or until doubled in size.
  6. Preheat oven to 375°F. Bake loaf about 40 minutes or until top is crispy and golden-brown. Remove loaf from pan and cool completely on a wire rack.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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