Got extra sweet potatoes on hand? Turn them into the perfect sweet treat to share with family and friends this holiday season with this Gluten-Free Sweet Potato Chocolate Chip Bread recipe.
Maybe it’s the fear of running out of something and braving a grocery store filled with people wandering around aimlessly trying to find pumpkin pie spice, but I do everything I can to avoid shopping the day before a holiday. As a result, I often overbuy and end up with “extra” ingredients on hand.
Extra chocolate chips…
Extra sweet potatoes…
…you see where I’m headed, right?
And while there’s no reason chocolate chips and sweet potatoes won’t hold for a while until they’re needed for another recipe, I say why wait?
I prefer to put them to good use in my favorite way to bake — in a quick bread.
An easy holiday quick bread like this chocolate chip bread is truly the gift that keeps on giving. It’s simple to stir together, wraps up nicely to share with a friend or makes the perfect sidekick for a cup of coffee — either at breakfast or for dessert.
I’ve sort of been on a quick bread kick lately… as you’ve likely noticed… with both this Pear Bread…
…and this Pumpkin Bread.
While both of those were family-approved, this particular chocolate chip bread actually stole the show with my kids.
(I swear you can sprinkle a few chocolate chips in or on most anything and they’ll immediately give it a two thumbs up.)
I made this chocolate chip bread twice and each time we devoured the entire loaf. If this doesn’t give you ’cause to overbuy sweet potatoes and chocolate chips the next time you’re at the store, nothing will.
Gluten-Free Sweet Potato Chocolate Chip Bread
Extra sweet potatoes on hand? Turn them into the perfect sweet treat to share with family and friends this holiday season with this Gluten-Free Sweet Potato Chocolate Chip Bread recipe.
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- 1 cup sugar (*see Note)
- 2/3 cup olive oil
- 2 eggs
- 1/2 cup buttermilk
- 1 cup mashed sweet potato
- 240 g (2 cups) gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoon pumpkin pie spice
- Pinch of salt
- 1/2 teaspoon xanthan gum
- 1/4 cup plus 2 tablespoons chocolate chips (*see Note)
- Preheat oven to 375 degrees F. Coat a 9-inch loaf pan with cooking spray.
- Cream oil and sugar; mix in eggs and sweet potato.
- Whisk together flour and next 4 ingredients (through xanthan gum). Add to oil mixture alternately with buttermilk. Mix in 1/4 cup chocolate chips.
- Pour batter into pan. Top with remaining 2 tablespoons chocolate chips. Bake for 1 hour or until wooden pick inserted into center of loaf comes out clean.
- Let cool in pan on wire rack 10 minutes. Remove from pan and let cool slightly before slicing.
Much like I prefer to substitute equal amounts of Swerve and sugar to reduce the overall sugar in my recipes (see additonal note below), I also like to use equal amounts of Lily’s Sugar-Free Chocolate Chips and regular chocolate chips in my baking. This cuts the sugar in half in the recipe without sacrificing taste.
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*Sugar Note: When testing my recipes, I use a homemade sugar mixture composed of equal parts sugar and equal parts of the Swerve sugar substitute equivalent. I personally find this 1/2 and 1/2 mixture of Sugar and Swerve to be the only sugar substitute mix that does not compromise on taste or texture in baking. Using this ratio cuts the overall sugar in half in recipes and my family still loves the taste. Swerve is available as granulated sugar, brown sugar and confectioner’s (powdered) sugar.
Before you go… Check out more of my GLUTEN FREE DESSERTS:
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