Bake the vegan potato bread for approximately 40 minutes, or until the crust is browned all over the outside, and when tapped the bread sounds hollow inside. Remove from the oven, and let cool for at least an hour before slicing. If you let it cool for a few hours, you’ll have the best results. You can slice it earlier than that, but it may still be a bit moist (as in my photos) and not as good for spreading things onto it. If you let it cool completely, the potato bread will have a nice tight crumb.