Slice into a freshly baked loaf of sweet potato bread, dripping with chocolate.
The natural sweetness of sweet potatoes shines in this easy quick bread. In just a few simple steps, you can have a bread bursting with chocolate morsels inside and out.
You’ll mix chocolate chips into the batter and top the bread with them for major chocolate flavor. Meanwhile, a pumpkin-spiced sweet potato batter lends moisture, natural sweetness, and a rich flavor that marries beautifully with chocolate.
Timing is key here. Give the bread 10 minutes to slightly cool in the pan, then transfer to a wire rack and sprinkle with chocolate chips immediately. The bread will still be warm, which will cause the chocolate chips to melt into a velvety chocolate topping.
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Coconut Flour Sweet Potato Chocolate Bread
Total Time: 95 minutes
Prep Time: 10 minutes
Cook Time: 55 minutes
Passive Time: 30 minutes
- 1 cup(s) sweet potato purée
- 1/4 cup(s) almond milk
- 3 eggs room temperature
- 1/4 cup(s) ghee melted, plus extra for greasing
- 1/4 cup(s) maple syrup
- 1 teaspoon(s) vanilla extract
- 1/2 cup(s) coconut flour
- 1/4 cup(s) almond flour
- 1 tablespoon(s) baking soda
- 1 teaspoon(s) pumpkin pie spice
- 3/4 cup(s) dark chocolate chips divided
- Preheat the oven to 325°F. Grease a loaf pan and set aside.
- In a large mixing bowl, whisk together the sweet potato purée, almond milk, eggs, melted ghee, maple syrup, and vanilla extract until smooth.
- Sift in the coconut flour, almond flour, baking soda, and pumpkin pie spice until just combined.
- Gently fold in 1/2 cup of the chocolate chips with a rubber spatula.
- Pour batter into a prepared loaf pan and spread into an even layer. Bake on the center rack of the oven for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes in the pan, then carefully transfer to a wire rack. Sprinkle with remaining chocolate chips and cool another 20 minutes.