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Chocolate Chip Sweetpotato Bread is a healthy quick bread recipe for your sweet tooth! Made with sweet potatoes, whole wheat flour and oat flour, this sweetpotato oat flour bread is soft and fluffy, easy to freeze, and a great family-friendly snack!

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If you’ve been feeling uninspired in the “snack” realm, or just want a comforting yet nourishing snack option (with no yeast!), this healthy sweetpotato oat flour bread recipe is for you. 

I love quick breads that don’t need time to rise – with kids and a busy lifestyle to maintain, this sweetpotato bread with chocolate chips is ready in no time.

Like both of these blueberry quick bread and apple potato bread recipes, this chocolate chip sweetpotato bread is perfect with melted butter or nut butter.

This is also a great way to use leftover sweetpotatoes or sweetpotato puree.

While old fashioned sweetpotato bread can be such a cozy, comforting recipe, this sweetpotato quick bread recipe has that and so much more.

With a blend of sweetpotatoes, whole wheat flour and oat flour, this is a healthy sweet potato dessert, snack or meal, and ranks among my favorite oat flour recipes. 

Why You’ll Love Healthy Sweetpotato Bread

Why should you love this chocolate chip sweetpotato bread? So many reasons!

1. Perfect 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.
2. Tasty and nutritious – 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!
3. No yeast needed – If you’re searching for a quick bread recipe with no yeast, this quick and easy sweetpotato bread recipe is your new best friend.
4. Enjoy 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. While we did add some sweeteners (you can certainly reduce the amount), sweetpotatoes offer a natural sweetness.
5. Easy to convert to muffins – If you’re like me, you’ll probably want to transition this healthy sweetpotato 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. 

Ingredients

Here’s what you need for this easy sweetpotato quick bread recipe.

• sweetpotatoes
• egg
• coconut oil
• greek yogurt – Low fat or full-fat both work. Greek yogurt adds protein and a nice moisture.
• maple syrup – You could also use honey or agave for a sweetener.
• whole wheat flour – You can replace this with a gluten-free flour.
• oat flour – You can make your own oat flour (see note below) or buy pre-ground oat flour.
• coconut sugar – Brown sugar is a great replacement! You can also omit this if you want a less sweeter version.
• chocolate chips
• cinnamon
• 9×5 bread pan

Optional add-in’s – Feel free to personalize it to your likes! Nutmeg and pecans or walnuts add a nice fall-ish flavor, but add any spices (cloves, ginger, all spice) you enjoy.

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).

Bread made with yogurt is my favorite! And sweetpotatoes!

Sweetpotatoes are the most unique ingredient – so many uses for sweet potatoes. 

What I think makes this healthy sweetpotato bread recipe so unique is that the sweet potato complements both flours so well.

It also provides the perfect moistness, flavor and loads of flavor and nutrition. 

How To Make Sweetpotato Bread

First, cook your sweet potatoes and let them cool. 

You don’t have to bake them for an hour – the easy shortcut is to microwave them for 6-7 minutes, let them cool, and then remove the flesh.

Once cooled, mix the sweetpotato flesh in a large bowl with the other wet ingredients.

In a separate mixing bowl, whisk your dry ingredients.

Slowly mix in the dry ingredients, taking care not to over-stir.

Then, transfer and pour batter into a greased bread pan or prepared loaf pan lined with parchment paper.

Bake for 40-45 minutes. It will be done when a fork or toothpick comes out clean.

Let cool on a wire rack before cutting in to it.

Key Tips

• How to make your own 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. 
• When measuring the oat flour, make sure to measure the flour after blending rather than measuring the whole oats you’re adding to the blender.
• If you use gluten free flour in place of whole wheat flour, you can make this sweetpotato bread gluten free. 
• To convert quickbread to muffins, 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. So, to convert this oatflour bread recipe into sweetpotato oat flour muffins, preheat the oven to 375 degrees and bake for 18-22 minutes. 
• Medium sweet potatoes work best for this recipe.
• You can swap pumpkin puree in for sweetpotato in this recipe to get the same outcome, with a slightly different flavor.

Servings 8 servings

Healthy Sweetpotato Quick Bread

Sarah Schlichter, MPH, RDN

Chocolate Chip Sweetpotato Bread is a healthy quick bread recipe for your sweet tooth! Made with sweet potatoes, whole wheat flour and oat flour, this sweetpotato oat flour bread is soft and fluffy, easy to freeze, and a great family-friendly snack!

5 from 7 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Ingredients  

1x2x3x

• 1 cup cooked mashed sweet potatoes
• 1 egg
• 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

Get Recipe Ingredients

Instructions 

1. Preheat oven to 350 and grease 9×5 inch loaf pan.
2. To a small bowl, add the mashed sweet potatoes, egg, coconut oil, greek yogurt and maple syrup to a bowl. Whisk until combined.
3. 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.
4. Bake for 40-45 minutes, or until toothpick comes out clean.
5. Let cool for 5-10 minutes before slicing.

Notes

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.

Equipment

bread pan

Nutrition

Serving: 1Calories: 311kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 4gCholesterol: 29mgSodium: 218mgFiber: 4gSugar: 23g

Did you make this recipe?Let us know how it was!

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