This easy sweet potato chocolate bread is moist, warmly spiced, and deeply chocolaty—made with Greek yogurt, no seed oils, and plenty of natural fiber for a wholesome treat everyone will love.
For more easy quick breads, check out our protein banana bread (oil-free), moist apple bread, chocolate banana bread, and easy pumpkin bread.
A lighter, better-for you loaf made with Greek yogurt, olive oil, and real chocolate flavor.
This sweet potato chocolate bread is our new favorite cozy bake 🍠. It’s moist, spiced, and loaded with rich chocolate flavor, but still feels light and nourishing—thanks to the natural sweetness of sweet potatoes and a touch of olive oil instead of seed oils.
Made with Greek yogurt for extra protein and a soft, moist texture, this better-for-you sweet potato bread fits perfectly into a Mediterranean-style eating pattern. It’s naturally low in saturated fat, rich in fiber, and satisfying without being overly sweet. Every bite brings warmth from cinnamon and ginger, balanced by deep dark chocolate chips 🍫.
Louise and I love having a slice with our morning coffee, especially when we want something wholesome yet indulgent. It’s a treat you can feel good about baking for your family.
Perfect for breakfast, snack time, or dessert, this moist chocolate sweet potato bread is easy to make, freezer-friendly, and guaranteed to disappear fast! ☕
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Sweet potato: use cooked and mashed sweet potatoes for the best flavor and texture—baked or microwaved until soft. You can also use cooked and mashed pumpkin or butternut squash for variety.
- Flour: all-purpose flour gives the best texture. You can use whole wheat pastry flour for a healthier sweet potato bread or a 1:1 gluten-free blend if needed.
- Greek yogurt: adds protein and a soft, tender crumb. Substitute low-fat Greek yogurt, Skyr, or Greek-style non-dairy yogurt to keep it dairy-free.
- Olive oil: a heart-friendly choice that keeps the loaf moist with no seed oils. Avocado oil works well as a substitute.
- Milk: dairy or plant-based both work. Oat, soy, or almond milk add a subtle flavor and make this a flexible chocolate chip quick bread recipe.
- Egg: helps the loaf rise and hold together. If you prefer a vegan version, try our egg-free sweet potato bread instead.
- Sugar: regular or light brown sugar for balanced sweetness. Coconut sugar is a less refined alternative.
- Dark chocolate: use a dark chocolate bar with at least 70% cocoa for a richer flavor and antioxidants. Dark chocolate chips can be used as a substitute. Substitute walnuts, pecans, pistachios, or cranberries for chocolate.
- Spices: cinnamon, ginger, clove, and allspice add cozy warmth and depth—adjust to your taste for that real-food comfort.
How to Make Sweet Potato Chocolate Bread
Step 1 – Prepare the Sweet Potatoes
Heat the oven to 350°F / 180°C and line a 8 x 4-inch or 9 x 5-inch loaf pan with parchment paper. Pierce three medium sweet potatoes a few times with a fork, then microwave for about 7-10 minutes, or until a knife slides through easily.
Cut them open, scoop out the flesh, and mash it in a mixing bowl until smooth. You’ll need about 2 cups of mashed sweet potato for this recipe.
Step 2 – Mix the Wet Ingredients and Spices
Add sugar, Greek yogurt, olive oil, egg, and vanilla extract and whisk until smooth and creamy. Add the cinnamon, ginger, clove, and allspice, stirring until the spices are evenly blended.
Step 3 – Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, and baking soda. Gently fold the dry mixture into the wet ingredients until just combined—stop when no flour streaks remain. Fold in chopped dark chocolate or chocolate chips to create that rich sweet potato loaf cake texture with pockets of melted chocolate in every slice.
Step 4 – Bake and Cool
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool for 10 minutes in the pan, then transfer it to a rack to cool completely. Slice and enjoy warm or at room temperature for a tender, chocolaty treat.
Tips
- Use freshly cooked sweet potatoes: baked or microwaved sweet potatoes give the best flavor and texture—never watery like canned puree.
- Mash until smooth: lumps of sweet potato can make the loaf dense, so take a minute to mash thoroughly for that moist chocolate sweet potato bread texture.
- Don’t overmix: once you add the dry ingredients, stir gently until the flour just disappears. This keeps the crumb tender and soft. Overmixing makes a gummy loaf.
- Choose good chocolate: use a dark chocolate bar with at least 70% cocoa for richer flavor and antioxidants. Chop it with a sharp knife on a cutting board.
- Line your pan: parchment paper prevents sticking and makes cleanup easy—especially helpful for this sweet potato dessert bread.
- Let it cool before slicing: this helps the crumb set and the flavors develop, giving you a truly moist sweet potato bread with chocolate chips in every bite.
Frequently Asked Questions
Yes, but for best results, use half whole wheat and half all-purpose flour. If you use 100% whole wheat, add about 3 extra tablespoons of milk to balance the texture. This keeps your healthier sweet potato bread moist and tender.
Greek yogurt makes the loaf soft and protein-rich. You can use low-fat Greek yogurt, Skyr, or Greek-style non-dairy yogurt with similar results.
Definitely. This bread stays moist for up to three days at room temperature and freezes beautifully for easy breakfasts or snacks.
Use a dark chocolate bar with at least 70% cocoa for a rich, balanced flavor. For a more budget-friendly loaf, go for dark chocolate chips instead. It still makes a delicious chocolate quick bread.
Insert a toothpick into the center—if it comes out mostly clean with a few crumbs, your bread is ready.
Yes, you can—just divide the batter into a 12-cup muffin tin and bake at 350°F for 20–22 minutes.
More Easy Breakfast Recipes
- Greek yogurt chia pudding
- Protein apple muffins
- Greek scrambled eggs
- Oatmeal pancakes
- Zucchini muffins
- Banana pancakes
- Homemade granola
- Sweet potato muffins
If you tried this sweet potato chocolate bread recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Sweet Potato Chocolate Bread
Equipment
- 8 x 4-inch loaf pan for a domed loaf or 8.5 x 4.5 / 9 x 5-inch loaf pans.
Ingredients
Wet Ingredients
- 2 cups cooked sweet potato flesh 12 oz / 340 g — measured after microwaving 3 medium sweet potatoes
- ¾ cups sugar
- ½ cup Greek yogurt full-fat or 2%
- ⅓ cup milk any — dairy or non-dairy
- ¼ cup olive oil or avocado oil
- 1 large egg
- 1 teaspoon vanilla extract
Spice Mix
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground clove
- ¼ teaspoon allspice
Dry Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ cup chopped dark chocolate bar or chocolate chips
Instructions
- Preparation: Heat the oven to 350°F / 180°C. Line your loaf pan with parchment paper.Pierce each sweet potato a few times with a fork and microwave for about 7 – 10 minutes, or until a knife slides through easily.Cut open, scoop out the flesh (careful it's hot), add it to a large mixing bowl, and mash it until smooth. You'll need about 2 cups cooked sweet potato flesh.
- Mix wet and spices: Whisk in ¾ cups sugar, ½ cup Greek yogurt, ⅓ cup milk, ¼ cup olive oil, 1 large egg, and 1 teaspoon vanilla extract until creamy. Stir in 2 teaspoons cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground clove, and ¼ teaspoon allspice until evenly mixed.
- Mix in dry ingredients: In another bowl, whisk together 2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda.Add the dry ingredients to the wet mixture and stir gently until just combined — stop as soon as no flour streaks remain. Fold in ¾ cup chopped dark chocolate bar.
- Bake: Pour into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.Let cool 10 minutes in the pan, then transfer to a rack. Serve warm or at room temperature.
Notes
- Sweet potato → Mashed baked or microwaved sweet potato for best flavor. Try pumpkin or butternut squash for variety.
- Flour → All-purpose gives the best texture. Use whole wheat pastry flour or a 1:1 gluten-free blend if needed.
- Greek yogurt → Adds protein and tenderness. Swap with low-fat Greek yogurt, Skyr, or Greek-style non-dairy yogurt.
- Olive oil → Keeps the loaf moist with healthy fats. Substitute avocado oil if you prefer.
- Milk → Any milk works — dairy or plant-based. Oat, soy, or almond milk add a subtle flavor.
- Egg → Helps the loaf rise and bind. For a vegan option, use flax or chia “egg,” or try our egg-free version.
- Sugar → Use white or light brown sugar for balance, or coconut sugar for a less refined option.
- Dark chocolate → Choose 70% dark chocolate or chips. Swap with walnuts, pecans, pistachios, or cranberries if you like.
- Spices → Cinnamon, ginger, clove, and allspice bring warmth — adjust to taste for your perfect blend.
- Use freshly cooked sweet potatoes → Baked or microwaved gives the best flavor and texture—never watery like canned purée.
- Mash until smooth → Lumps can make the loaf dense, so take a minute to mash well for that soft, moist crumb.
- Don’t overmix → Once you add the dry ingredients, stir gently until the flour just disappears to keep it tender.
- Choose good chocolate → Go for 70% dark chocolate for richer flavor and antioxidants. Chop it roughly for melty chunks.
- Line your pan → Parchment paper keeps the loaf from sticking and makes cleanup a breeze.
- Let it cool before slicing → It helps the crumb set and the flavors deepen—worth the wait!
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Good recipe! I substituted the sugar for monk fruit (for a healthier version), and added:
Chopped Walnuts- 1 cup
Soy milk- 1/4 cup
Cacao unsweetened – 4 teaspoons
Flaxseeds- 2 tablespoons
Almond extract- 2 teaspoons
Ghirardelli dark unsweetened chocolate chips
I’m so happy you enjoyed it, Andrea. Thank you so much for taking the time to share your tweaks here.
All the best, Louise
Would be just as healthy and good with seed oils.
Greeaaat and tasteful
Amazing tasteful and nutrion, great snack, coffee or tea
Wonderful, Teresa! I am really happy that you enjoyed the bread – thank you so much for giving it a try!! Kindest,
Louise
Je suis diabétique type 2, alors Je vais diminuer la quantité de sucre et ajouter des noix de Grenoble écrasées pour un apport moins élevé en glucides et plus élevé en protéines. Pas de chocolat non plus.
Hi Linda,
Replying in English here as my French is elementary-school level 🙂
Your adjustments sound sensible (although we have not tested a reduced-sugar variation): reducing sugar and skipping chocolate are fine, and crushed walnuts add lovely texture and healthy fats. Just note that less sugar can make the loaf a bit less moist/sweet, so you have to dare andgive it a try. For diabetes-specific guidance, please consult your healthcare professional or a registered dietitian.
All the best, Louise