Chocolate Chip Sweet Potato Bread is a healthy quick bread recipe for your sweet tooth!
Made with potatoes, whole wheat flour and oat flour, this bread is soft and fluffy and provides a healthy pre or post workout option.
This post is written in partnership with NC Sweet Potatoes.
If you’ve been feeling uninspired in the “snack” realm, or just want a comforting, healthy snack option, this sweet potato bread recipe is for you.
Or, if you’re searching for a quick bread recipe with no yeast, this recipe is also for you.
Confession: I’ve never baked bread with yeast. I would like to at some point, but I really prefer quickbreads. I usually prefer sweet quick bread recipes, as opposed to savory.
And this chocolate chip sweet potato bread of course. With melty butter. Swoon.
While old fashioned sweet potato bread can be such a cozy, comforting recipe, this sweet potato quick bread recipe has that and so much more.
Different ways to Enjoy This Healthy Sweet Potato Bread
- As a pre or post workout snack! Slather with some peanut butter or even yogurt, or pair with a glass of milk after a workout for extra protein for that muscle recovery! Pair with some tart cherry juice and you’re golden on all fronts. If you need any reminder why sweet potatoes are among the best foods for runners, check out this post about the best foods for endurance exercise.
- To bridge the gap between meals. That’s what snacks are for. This healthy sweet potato bread has fiber, complex carbohydrates, protein and healthy fat for a balanced snack to keep you satiated between meals. Each slice offers about 5 grams of protein!
- As a healthy dessert after dinner. Have a sweet tooth? Toast a slice of this sweet potato quick bread, and top with butter, nut butter, yogurt or ice cream.
This is not your typical southern sweet potato bread recipe.
What You Need For This Sweet Potato Bread Recipe:
- sweet potatoes
- coconut oil
- greek yogurt
- maple syrup
- whole wheat flour
- oat flour (see below)
- coconut flour
- chocolate chips
- 9×5 bread pan
For exact ingredients and measurements, scroll down to the recipe card.
Instead of butter, we’re using coconut oil, which does add some medium chain triglycerides (which are more readily available and used in the body).
There’s also some greek yogurt, which adds protein, calcium and Vitamin D, but also adds an incomparable fluffiness to the recipe.
Bread made with yogurt is my favorite!
What I think makes this sweet potato quick bread recipe so unique, though, is that the sweet potato complements both flours so well and provides some cohesiveness and loads of flavor and nutrition.
How To Make Sweet Potato Bread
Cook your sweet potatoes and let them cool.
Once cooled, mix in a small bowl with wet ingredients.
Slowly mix in dry ingredients.
Bake for 40-45 minutes!
Can you Bake a Sweet Potato in the Microwave?
Yes! I usually prefer to microwave a raw sweet potato because it’s quick and it keeps them soft when cooked, whereas sometimes the oven can lead to a crispy exterior.
How long do you microwave sweet potatoes in the oven? I’ve found about 7 minutes for a medium sweet potato to be the sweet spot!
How To Make Oat Flour
I love both all purpose and whole wheat flours in my bread, but an oat flour bread recipe really stands out.
Oat flour makes the bread so soft! It is also a gluten free flour option for those who need or prefer gluten-free bread.
To make oat flour, simply place your oats in a high speed blender or food processor, until they are blended/grinded into a flour-like consistency.
It usually takes a few pulses.
Other Recipe Notes:
If you use gluten free flour in place of the whole wheat flour, you can make this sweet potato bread gluten free.
When measuring the oat flour, make sure to measure the flour after blending rather than measuring the oats you’re adding to the blender.
I’ve made that mistake before!
How To Convert Quick Bread Recipes to Muffins
Can a quick bread recipe be used for muffins? Absolutely!
- You don’t need to modify the batter in any way.
- Bake at a slightly higher temperature for longer (25 degrees F higher is the general recommendation).
- One loaf of bread is equivalent to about 12 muffins.
If you’re like me, you’ll probably want to transition this bread into sweet potato chocolate chip muffins because they’re easier to travel with, serve to kids, and sometimes you just want muffins!
Grab a muffin or two for after your morning workout for a healthy breakfast recipe for runners.
- 1 egg
- 1 cup cooked mashed sweet potatoes
- ¼ cup coconut oil, melted
- ¼ cup + 1 tbsp plain greek yogurt (I used 2%)
- 1 tbsp maple syrup
- 1 cup whole wheat flour
- ½ cup oat flour (oats grinded into flour)
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 3/4 cup chocolate chips
- Preheat oven to 350 and grease 9x5 inch loaf pan.
- To a small bowl, add the egg, mashed sweet potatoes, coconut oil, greek yogurt and maple syrup to a bowl. Whisk until combined.
- To another bowl, add flour, oat flour, sugar, cinnamon, salt, baking powder and baking soda. Mix the dry into the wet ingredients, folding the chocolate chips in last. The batter should be thick.
- Bake for 40-45 minutes, or until toothpick comes out clean.
- Let cool for 5-10 minutes before slicing.
To make into muffins, preheat oven to 375 and bake for 18-22 minutes, or until muffins are baked through and a toothpick comes out clean.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 218mgCarbohydrates: 42gFiber: 4gSugar: 23gProtein: 5g
Want More Snack Recipes?
- Banana Chia Seed Bread with Blueberries
- Almond Flour Banana Muffins
- Strawberry Chickpea Muffins
- Chocolate Peanut Butter Coconut Balls
- Peanut Butter Cherry Trail Mix Bites
- Vegan Chickpea Protein Bars