Chocolate Sweet Potato Bread Recipe
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The ultimate double chocolate sweet potato bread with a fudgy center flecked with tons of orange zest and dark chocolate chunks. Easy, moist, vegan and absolutely delicious!
Chocolate Sweet Potato Bread
Such an easy delicious indulgence, this one pan sweet potato bread is without a doubt a chocolate lover’s dream. As you might expect from yours truly it’s technically a chocolate olive oil cake made without any eggs or dairy and you need it in your life ~ Swoon!
About the Chocolate
I used both raw cacao powder (the good fair trade kind) and one whole dark chocolate bar, because when it comes to chocolate you go big or go vanilla. That’s all there is to it! What really elevates it though is the orange zest from one extra large orange, more is more when it comes to citrus zest, don’t hold back. Using a chocolate bar that has orange in it already is also a fabulous way to go!
The Sweet Potatoes
You’ll want to bake them in advance so they are cooled by the time to mix them into the bread. I make a big batch, as many as I can fit in my largest baking tray and refrigerate the leftovers to use in lunches during the week or even freeze what you’ll need for the next time you want to bake this bread. Yes you could boil the potatoes instead in which case make sure to allow them to dry in their own steam so any extra moisture evaporates. All things considered: roasted is better.
Chef’s Notes + Tips
- Brown Sugar – It’s where that rich caramel like flavor comes from and really compliments the natural sweetness of the potatoes.
- The Flour – I used all purpose because this is already a more dense type of bread but for the same reason this would work great with a whole wheat pastry flour swap.
- Olive Oil – Makes the best moist cakes with a fruity aroma, however any light vegetable oil and even avocado oil would do a really great job here.
- Add Ins – If I was going to add in anything here it would be a handful of dried tart cherries, so if you fancy those and have them in the pantry then this is your moment. I suspect cranberries would be equally lovely in contrast with the orange zest. Report back if you give this variation a try.
- Optional – If desired you can sprinkle the bread with some granulated sugar before baking. It forms a nice crust of sugary crystals but it isn’t necessary.
- Cooling the loaf – It’s very important to completely cool the loaf before slicing into it. Give it a good 20 minutes on a cooling rack inside the pan then carefully remove it from the pan with the help of the parchment paper handles and allow to continue cooling another 15 minutes or so before slicing. Waiting is hard because your kitchen will smell like heaven but try to resist the temptation.
On Storage
Store any leftover bread at room temperature wrapped in parchment paper for 3 days or so. Individual slices can be frozen for later either wrapped in parchment paper, containers or freezer bags. Thaw out on the kitchen counter or pop a slice straight from the freezer into the toaster oven and serve with a generous drizzle of my vegan salted caramel!
Vegan Desserts
- Vegan Lemon Loaf
- Vegan Brownies
- Vegan Ricotta Apple Pie
- Almond Cookies
- Nutty Cookies
- Pumpkin Crunch Cake
- Chocolate Sheet Cake
- No Bake Peanut Butter Cookies
- Vegan Pumpkin Bread.
how to make the best chocolate bread loaf
Chocolate Sweet Potato Bread
Ingredients
Flax Egg
- 4 Tbsp ground flax
- 1/2 cup water
Dry Ingredients
- 1.25 cups all purpose flour
- 1/4 cup cocoa powder
- 1.25 tsp baking soda
- 3/4 tsp fine salt
- Zest from 1 orange
- 3 oz dark chocolate bar roughly chopped
Wet Ingredients
- 2 cups mashed sweet potato (about 3-4 medium potatoes) (roasted + peeled)
- 1 cup brown sugar packed
- 1/2 cup olive oil
- 1 Tbsp vanilla extract
Instructions
- SWEET POTATO MAKE AHEAD: Preheat oven to 400”F. Pierce 4 medium/large sweet potatoes in a few spots. Bake for 45 minutes or until cooked through. Potatoes are done when a knife comes out easily without much resistance. When cool enough to handle peel + mash the potatoes.
- Preheat oven to 350”F.
- Combine the flax egg and allow to sit for a few minutes until thickened.4 Tbsp ground flax, 1/2 cup water
- In a medium mixing bowl whisk together all the dry ingredients. (Reserve the chopped chocolate to fold in later).1.25 cups all purpose flour, 1/4 cup cocoa powder, 1.25 tsp baking soda, 3/4 tsp fine salt, Zest from 1 orange
- In a separate bowl whisk together the sugar and olive oil until fully combined. Add vanilla and sweet potato. Switch to a spatula and give everything a good mix until incorporated.1 cup brown sugar, 1/2 cup olive oil, 1 Tbsp vanilla extract, 2 cups mashed sweet potato (about 3-4 medium potatoes)
- Pour the wet mixture over the dry and with a large spatula fold the two together until combine. Try not to over-mix. Fold in the chocolate.3 oz dark chocolate bar
- Line an 8 x 4" loaf pan with parchment paper to exactly fit into the bottom of the pan. Leave a couple of inches of overhang on each side to act as handles. Lightly oil the ends of the pan where there is no parchment paper.
- Transfer the bread mixture into the loaf pan and place it on top of a rimmed baking sheet.
- Bake in the preheated oven @350”F for 1 hour + 10 minutes or until a toothpick inserted in the center comes out clean or almost clean. Transfer the loaf to a cooling rack and allow it to cool for a good 30 minutes before removing from the loaf pan.
Video
Notes
- On Storage - Store any leftover chocolate bread at room temperature wrapped in parchment paper for 3 days or so. Individual slices can be frozen for later either wrapped in parchment paper, containers or freezer bags. Thaw out on the kitchen counter or pop a slice straight from the freezer into the toaster oven.
My new chocolate obsession, outstanding recipe with the orange zest taking it so next level. In love 😍
In the oven right now, in 4 mini loaf pans. Smelling good and just to let you know, I added the flax eggs in with the wet ingredients, although it’s not listed in the directions. Will check back to let you know how it goes!! Subbed coconut oil and coconut sugar and used gluten free flour. Fingers crossed!!
With my modifications, I have to give three stars on this one. Bet as written it’s 5!! Still, a healthy treat for sure we will enjoy.