Sweet Potato Cinnamon Bread with Chocolate Chips
There’s something incredibly comforting about the aroma of freshly baked bread whirling through the kitchen. One of my favorite recipes that combines the natural sweetness of sweet potatoes with the delightful addition of chocolate chips is my Sweet Potato Cinnamon Bread. This bread is not only delicious but also easy to make, making it a perfect way to use up any leftover sweet potatoes.
Whether you’re an experienced baker or trying this out for the first time, you’ll find this recipe straightforward and satisfying.
How This Recipe Came to Be
Do you remember when canned pumpkin was nowhere to be found during quarantine (back in the early fall)? With everyone turning to baking for comfort and distraction, it seemed like canned pumpkin was in high demand. Well, I stumbled upon a wonderful alternative: canned sweet potato. While everyone else was making pumpkin bread and pumpkin pies, I decided to experiment with sweet potatoes. I picked up a few cans and used them throughout the fall, but one can remained untouched. Six months later, I wanted to put it to good use and create something delicious and wholesome.
This recipe is vegan and gluten-free, but also has the option to include eggs and be made with regular flour. That's the beauty of a simple recipe like this—it can be customized to fit your dietary preferences. Once you bake the whole batch, you'll have slices of sweet potato bread ready to go for any snack attack during the week.
Why I Love This Recipe
What makes this sweet potato cinnamon bread recipe so special is its unique blend of ingredients. The combination of sweet potato puree and ripe banana provides natural sweetness and moisture, reducing the need for excess sugar and oil. Adding chocolate chips gives each bite a delightful surprise of melty goodness. Plus, it’s a versatile recipe that can easily be adapted for various dietary needs by using gluten-free flour or a flax egg. This sweet bread is also a fantastic way to incorporate more vegetables into your diet in a fun and delicious manner.
Jazz's Recommended Products
When it comes to making my Sweet Potato Cinnamon Bread with Chocolate Chips, having the right tools and ingredients can make all the difference. Here are my top recommendations:
Granitestone Bakeware Bread & Loaf Pan
This durable and non-stick bread pan is perfect for baking my sweet potato cinnamon bread. Its even heat distribution ensures that your bread bakes perfectly every time, with an easy release for a beautiful loaf.
Glass Mixing Bowls Set
This set of glass mixing bowls is essential for any kitchen. They are perfect for mixing your sweet potato bread batter, and the various sizes ensure you have the right bowl for every step of your baking process. Plus, they are microwave and dishwasher safe for added convenience.
Ingredients You’ll Need
Wet Ingredients
1 (15 oz) can of sweet potato (or steamed sweet potato)
1 ripe banana, mashed
¼ cup coconut oil, melted and cooled
1 egg or 1 flax egg (mix 1 tablespoon of ground flaxseeds with 3 tablespoons of warm water, set aside to gel for 10 minutes)
1 teaspoon vanilla extract
Dry Ingredients
2 1/2 cups gluten-free flour
1 teaspoon baking powder
1 teaspoon ground cinnamon⠀
1 teaspoon allspice
1/4 teaspoon salt
1 cup chocolate chips
How to Make Sweet Potato Cinnamon Bread
Preheat the Oven
Preheat your oven to 350ºF. This is an essential step to ensure your bread bakes evenly and to perfection.
Prepare Wet Ingredients
In a medium bowl, combine the sweet potato puree, mashed banana, melted coconut oil, egg (or flax egg), and vanilla extract. Mix these wet ingredients thoroughly until they are well combined. The natural sweetness from the sweet potato and banana will help keep the bread moist and flavorful.
Prepare Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, ground cinnamon, allspice, and salt. This flour mixture will give your bread structure and the warm spices will add a delicious aroma and flavor that is reminiscent of fall.
Combine Ingredients
Slowly incorporate the wet ingredients into the dry ingredients. Mix until the batter just comes together. It’s important not to over-mix to avoid a dense bread. This step can be done using a large mixing bowl and a spatula or a stand mixer on low speed with the paddle attachment. Careful not to overmix as this may change the texture of the bread.
Add Chocolate Chips
Fold in the chocolate chips gently until they are evenly distributed throughout the batter. This addition will give the bread delightful pockets of melted chocolate.
Transfer to Loaf Pan
Line a loaf pan with parchment paper and lightly spray with cooking spray. Transfer the batter into the prepared loaf pan, spreading it out evenly.
Bake
Bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The exact time can vary depending on your oven, so keep an eye on it towards the end of the baking period.
Cool
Let the bread cool completely in the pan for at least 20 minutes before transferring it to a wire rack. This cooling period allows the bread to set and makes it easier to slice.
Whipped Cream Recipes to Complement Your Sweet Potato Cinnamon Bread
Elevate your Sweet Potato Cinnamon Bread with a touch of indulgence by pairing it with these delicious whipped cream recipes:
Easy Vegan Coconut Whipped Cream
A creamy, dairy-free option that’s light and fluffy. Perfect for adding a subtle coconut flavor to your sweet potato bread.
Pumpkin Spice Coconut Whipped Cream
Infused with pumpkin spice, this whipped cream brings a festive touch and extra warmth to your dessert.
How I Enjoy My Sweet Potato Cinnamon Bread
I love mine heated up, with a layer of Greek yogurt, then some nut butter and banana on top. I eat it with a spoon and enjoy every single bite. This combination not only enhances the flavor but also makes for a satisfying and nutritious snack. It's just like enjoying a comforting slice of carrot cake or zucchini bread, but with the added benefit of sweet potatoes.
Jazz's Tips and Tricks
Substitutes and Variations
You can easily adapt this recipe based on what you have on hand or dietary needs:
Flour: Use regular all-purpose flour or experiment with oat flour or a blend of gluten-free flours.
Sweeteners: Add a tablespoon of maple syrup or honey for extra sweetness if desired. My favorite is to drizzle the maple syrup on top!
Egg Substitute: The flax egg works great as a vegan alternative to regular eggs.
Add-Ins: Consider adding a handful of nuts, such as walnuts or pecans, for added crunch and flavor.
Storing Your Bread
This bread stays moist and delicious for several days when stored properly. Wrap it tightly in plastic wrap or store in airtight containers at room temperature. For longer storage, you can freeze the bread. Slice it first and then wrap the slices individually so you can thaw exactly what you need.
Serving Suggestions
This sweet potato cinnamon bread is perfect for breakfast, as an afternoon snack, or even dessert. Enjoy a slice with a cup of coffee or tea for a cozy treat. For an extra special touch, spread some almond butter or homemade honey butter on top.
FAQ
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Yes, you can substitute an equal amount of pumpkin puree for the sweet potato puree. It will give the bread a slightly different flavor but still delicious and full of warm fall spices.
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You can use vegetable oil, melted butter, or olive oil as a substitute for coconut oil. Each will slightly alter the flavor and texture, but they all work well in this recipe.
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The best way to check is to insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs clinging to it, the bread is done. If there is wet batter on the toothpick, it needs more time to bake.
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Yes, you can make this bread without added sugar. The natural sweetness from the sweet potatoes and banana is usually sufficient. If you prefer it sweeter, consider using natural sweeteners like stevia or monk fruit.
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To reduce the calorie content, you can use a lower-calorie oil such as olive oil or replace some of the oil with unsweetened applesauce. Additionally, using a sugar substitute or reducing the amount of chocolate chips can help lower the calorie count.
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Absolutely! Fresh, steamed sweet potatoes work just as well as canned ones. If you’re using fresh, be sure to cook and mash them thoroughly before adding them to your recipe.
This Sweet Potato Cinnamon Bread with Chocolate Chips is an amazing recipe that brings together the natural sweetness of sweet potatoes, the comforting flavor of cinnamon, and the indulgence of chocolate chips. It’s a versatile and easy sweet potato bread recipe that’s perfect for any occasion. Whether you’re enjoying it fresh out of the oven or as a quick breakfast on the go, this bread is sure to become one of your favorite sweet potato recipes.
Next time you find yourself with leftover sweet potatoes or simply craving a slice of comforting, homemade bread, give this recipe a try. It’s a great way to bring a little extra warmth and sweetness to your day. Enjoy!
Sweet Potato Cinnamon Bread with Chocolate Chips
Ingredients
- 1 (15 oz) can of sweet potato, you can also steam a sweet potato and use that
- 1 ripe banana, make sure it's ripe
- ¼ cup coconut oil, melted
- 1 egg or 1 flax egg -- if you're using a flax egg, just mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Set aside to gel for 10 minutes, then add it
- 1 teaspoon vanilla extract
- 2 1/2 cups gluten-free flour, regular flour works too
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon⠀
- 1 teaspoon allspice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350ºF.
- Mix the wet ingredients in a bowl; set aside.
- Mix the dry ingredients in a larger bowl.
- Combine the wet ingredients into the dry ingredients until the batter comes together. Careful not to over-mix.
- Transfer the batter into a parchment paper-lined loaf pan.
- Bake for 50-60 minutes until a toothpick comes out clean. Let cool completely (at least 20 minutes) before slicing.
