If you’ve never had sweet potatoes and chocolate together, here’s your chance! I’ve been on a sweet potato kick lately, maybe because we’re facing another hot summer in Texas, and all I can think about is the fall. This gluten-free bread is so moist and delicious; I think you’re going to love it.
Sweet Potato Chocolate Chip Bread
Prep time
Cook time
Total time
Author: Healthy Cooking Daily
Recipe type: Gluten Free Bread
Serves: 1 loaf
Ingredients
DRY
- 2 c sifted almond flour
- ¾ - 1 c coconut sugar
- ½ c arrowroot
- 1 heaping tsp cinnamon
- ¼ tsp cloves
- ½ tsp nutmeg
- 1 heaping tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
WET
- ¾ c cooked, peeled, sweet potatoes, mashed and cooled*
- ¼ c melted coconut oil or butter
- ¼ c coconut milk or your favorite
- 2 eggs
- 1 tsp vanilla
- ½ heaping c chocolate chips
- ¼ c pecans
- Extra chocolate chips and pecans for topping (about ¼ cup each)
Instructions
- Preheat oven to 375F.
- Line a bread pan with parchment paper.
- In a large bowl combine all dry ingredients.
- In another medium bowl add all wet ingredients along with the cooled sweet potatoes. Mix well using a fork.
- Add the wet to the dry, along with the pecans and chips, and mix well with a spatula.
- Transfer batter to a bread pan.
- Top with more pecans and chocolate chips and bake for 40-45 minutes, or until the center is firm.
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Notes
*To cook sweet potatoes, slice in half and wrap in foil. Bake at 375 degrees for 35-45 minutes, or until soft