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Healthy Chocolate Chip Sweet Potato Bread

A gluten-free, nutrient-packed bread that combines sweet potatoes with chocolate chips for a guilt-free treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed sweet potato (fresh or store-bought) Ensure it's smooth for a creamy texture.
  • 2 units eggs or flax eggs Flax eggs can be made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg.
  • 3 tablespoons honey or maple syrup Raw honey adds health benefits; maple syrup provides a caramel flavor.
  • 2 teaspoons vanilla extract Use pure vanilla for the best flavor.
  • 3 tablespoons melted coconut oil This adds moisture; can substitute with avocado oil.
Dry Ingredients
  • 2.5 cups oat flour Use gluten-free if needed; can make own by blending oats until finely ground.
  • 2 teaspoons baking powder Make sure it’s fresh for a good rise.
  • 1 teaspoon cinnamon Adds warmth and depth.
  • 1 teaspoon sea salt Balances the sweetness.
Add-ins
  • ⅓ cup chocolate chips Use dark chocolate chips for richer taste; feel free to go dairy-free.
  • to taste units extra chocolate chips For sprinkling on top before baking.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and line a loaf pan with baking paper.
  2. In a large mixing bowl, combine the mashed sweet potato, eggs (or flax eggs), honey (or maple syrup), vanilla extract, and melted coconut oil. Blend until smooth.
Mixing
  1. Gradually add oat flour, baking powder, cinnamon, and sea salt to the wet mix. Stir gently until just combined.
  2. Fold in chocolate chips, reserving some for the top.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 45-50 minutes, checking with a toothpick; it should come out clean or with a few crumbs.
Cooling
  1. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

Notes

This bread can be stored for up to 3-4 days at room temperature or a week in the fridge. It can also be frozen for 2-3 months.