Double Chocolate Sweet Potato Bread made with oats instead of flour, and sweetened with pure maple syrup. Moist, fluffy, perfectly sweet, and an incredible combination of chocolate, sweet potato, and warm spices!
Inspired by my Double Chocolate Pumpkin Bread, this sweet potato counterpart is packed with warmly-spiced flavors with big hits of chocolate!
Moist, fluffy, and ideal for those who enjoy all things pumpkin spice, this simple quick bread recipe really hits the spot when you’re craving chocolate and a fall-inspired treat at the same time.
In addition to the lovely texture and big chocolate flavor, my favorite part is that it is made with all wholesome ingredients like oats, fresh sweet potatoes (or yams), and lightly sweetened with pure maple syrup.
The perfect afternoon snack for chocolate lovers, I recommend enjoying a thick warm slice alongside a cup of coffee or tea! If you’re as obsessed as I am with the combination of chocolate and sweet potatoes, be sure to try my Sweet Potato Brownies too!
Let’s dive into the ingredient details!
Ingredients for Chocolate Sweet Potato Bread:
Sweet Potato: The star of the show! We need one medium-sized sweet potato to mash into 1 cup worth of sweet potato pureed. If you use a large sweet potato and have leftovers, you can enjoy the extra sweet potato in another recipe.
Quick Oats: Taking the place of all-purpose flour, we need quick oats or instant oats. Rolled oats work too. I love using oats instead of flour because they are a slow burning carbohydrate, which helps prevent as big of a glucose response as regular flour.
For gluten-free chocolate sweet potato bread, be sure to use certified gluten-free oats. I use gluten-free sprouted oats.
Cocoa Powder: The chocolate portion of the recipe that gives the bread a deep chocolate flavor. I like using raw cacao powder because it has a less bitter flavor than regular cocoa powder.
Eggs: We need three eggs to help the bread batter rise. Since we are using both sweet potatoes and oats, which are naturally dense, we need more eggs than normal.
I haven’t tested the recipe using an egg replacer like a flax egg, but feel free to report back in the comments below if you try it.
Avocado Oil: Brings richness and a moist crumb to this healthy quick bread. Olive oil works too.
Pure Maple Syrup: The sweetener! Because we are adding chocolate chips and sweet potatoes are naturally sweet, we don’t need a huge amount.
Pure Vanilla Extract: Adds warm flavor to the treat.
Pumpkin Pie Spice: Pumpkin spice is a combination of ground cinnamon, ground nutmeg, allspice, and cloves. This brings warm spice to the bread so it tastes like a true explosion of autumn flavor.
You can replace the pumpkin spice with ground cinnamon if you prefer.
Sea Salt: Big flavor enhancer! Salt brings out the warm spices and the sweetness.
Chocolate Chips: Add gooey pockets of chocolatey goodness. Don’t skip them! I use semisweet chocolate chips, but dark chocolate chips and sugar free chocolate chips work too.
Recipe Customizations:
- Swap the oats for 1 ½ cups gluten-free all-purpose flour.
- Add ⅔ cup of chopped walnuts or pecans for a nutty crunch.
- The bread is not overly sweet the way I have it written, so feel free to add 2 to 4 tablespoons of brown sugar or coconut sugar for a sweeter bread.
Now that we’ve covered the basic ingredients, let’s bake a loaf!
How to Make Double Chocolate Sweet Potato Bread:
Cook the sweet potato using your preferred method. The fastest way is to microwave it. To do so, poke holes in your sweet potato using a fork and wrap it in a wet paper towel. Place it on a large plate.
Microwave it for 5 minutes per side, or until very tender (about 10-15 minutes total). Allow the sweet potato to cool to room temperature. To expedite this process, refrigerate the potato after cooking it. You can cook the sweet potato up to 4 days ahead of time.
Remove the peel from the sweet potato and mash the flesh using a fork or a potato masher. We need 1 cup of mashed sweet potato.
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
Transfer the oats, cocoa powder, pumpkin pie spice, baking powder, and sea salt (the dry ingredients) to a high-powered blender and blend at a low speed until the oats form a flour, about 60 seconds.
Mix the mashed sweet potato, avocado oil, pure maple syrup, and vanilla extract in a large bowl.
Transfer the flour mixture into the large mixing bowl with the wet ingredients and stir well until all of the ingredients are combined.
Mix in the chocolate chips.
Pour batter into the prepared loaf pan and spread it into an even layer. If you’d like, top the batter with extra chocolate chips.
Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 50-60 minutes, or until the bread is cooked through.
Insert a digital thermometer into the center of the bread to check its internal temperature. It is fully baked if it is 190 degrees Fahrenheit or higher.
Allow the bread to cool to room temperature before slicing and serving. I transfer it to a cooling rack so that it has airflow as it is cooling.
I like warming up a slice with butter on top for the ultimate treat. For a decadent dessert, enjoy it with a scoop of vanilla ice cream!
Storage Options:
- Room Temperature: Cover the loaf pan with plastic wrap and store at room temperature for up to 2 days.
- Refrigerator: Store leftovers in an airtight container or a large zip lock bag in the refrigerator for up to 1 week.
- Freezer: Freeze bread in a freezer bag for up to 3 months.
The next time you’re craving a slice of delicious quick bread, whip up this wholesome recipe! This great recipe is perfect for using up leftover sweet potatoes or for simply honoring your sweet tooth.
If you enjoy baking quick breads, also try out some of my other personal favorites.
More Quick Bread Recipes:
- Almond Flour Morning Glory Quick Bread
- Carrot Apple Oat Bread
- Peanut Butter Banana Bread
- Yogurt Zucchini Bread
- Almond Flour Apple Bread
- Almond Flour Double Chocolate Zucchini Bread
Enjoy this beautiful combination of chocolate and sweet potatoes!
Double Chocolate Sweet Potato Bread
Ingredients
- 1 ¾ cups quick oats
- ½ cup cocoa powder
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- ¾ tsp sea salt
- 3 large eggs
- 1 cup mashed sweet potato
- ⅔ cup avocado oil
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract optional
- 1/2 to 1 cup chocolate chips
Instructions
- Cook the sweet potato using your preferred method. The fastest way is to microwave it. To do so, poke holes in your sweet potato using a fork and wrap it in a wet paper towel. Place it on a large plate. Microwave it for 5 minutes per side, or until very tender (about 10-15 minutes total). Allow the sweet potato to cool to room temperature. To expedite this process, refrigerate the potato after cooking it. You can cook the sweet potato up to 4 days ahead of time.
- Remove the peel from the sweet potato and mash the flesh using a fork or a potato masher. We need 1 cup of mashed sweet potato.
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Transfer the oats, cocoa powder, pumpkin pie spice, baking powder, and sea salt (the dry ingredients) to a high-powered blender and blend at a low speed until the oats form a flour, about 60 seconds.
- Mix the mashed sweet potato, avocado oil, pure maple syrup, and vanilla extract in a large bowl.
- Transfer the flour mixture into the large mixing bowl with the wet ingredients and stir well until all of the ingredients are combined. Mix in the chocolate chips.
- Pour batter into the prepared loaf pan and spread it into an even layer. If you’d like, top the batter with extra chocolate chips. Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 50-60 minutes, or until the bread is cooked through. Insert a digital thermometer into the center of the bread to check its internal temperature. It is fully baked if it is 190 degrees Fahrenheit or higher.
- Allow the bread to cool to room temperature before slicing and serving. I like warming up a slice with butter on top for the ultimate treat.
