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Sweet Potato Chocolate Bread

A rich, moist chocolate loaf made with sweet potatoes for natural sweetness and a healthy twist.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Fall
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour or oat flour for gluten-free
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg optional
Wet Ingredients
  • 1 cup mashed sweet potato about 1 large, cooked
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 0.33 cup melted butter or coconut oil
  • 0.5 cup milk dairy or plant-based
  • 1 tsp vanilla extract
Add-Ins
  • 0.5 cup chocolate chips plus extra for topping

Equipment

  • Mixing bowls
  • Whisk
  • Loaf pan
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and prepare a 9x5-inch loaf pan.
  2. Mash cooked sweet potato until smooth and measure 1 cup.
  3. Whisk dry ingredients together in a large bowl.
  4. In another bowl, whisk wet ingredients until combined.
  5. Combine wet and dry mixtures. Fold in chocolate chips.
  6. Pour batter into pan, top with extra chips, and bake 50–55 minutes.
  7. Cool before slicing and enjoy.

Notes

Store at room temperature for 2 days or refrigerate for 5. Freeze slices for up to 2 months.