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
Scale
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Find it online: https://thisunmillenniallife.com/chocolate-chip-bread/