Sweet potato and chocolate swirl bread

Sweet potatoes and chocolate come together in this swirled quick bread that is perfectly delicious all fall and winter long.

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Pumpkin is a staple of fall baked goods, but sweet potato is another solid choice for making delicious autumn treats. Chocolate chip pumpkin bread is one of my favorite things to make each fall.

However, sweet potatoes have a lovely sweet flavor and a deep orange color just like pumpkins and other winter squash. They are terrific for using to make quick breads, muffins, pie and more.

This quick bread used sweet potato puree in the batter. Sweet potato puree can be found in the grocery store in cans sometimes, or ordered online, or you can make it by baking, peeling, and mashing up sweet potatoes until it they are smooth.

This quick bread is lightly spiced with cinnamon and ginger for some extra warmth and depth of flavor. The chocolate swirl also has some extra chocolate from not only cocoa powder, but mini chocolate chips as well.

These two flavors and colors are layered and then swirled together to make a lovely loaf of bread. You can see the distinct swirls when you cut the slices and the flavors blend together well.

Serve this bread for a snack with hot coffee or hot tea. It's lovely for a brunch item or to serve with breakfast as well. Quick breads make a yummy addition to your lunchboxes. Having muffins and quick breads on hand is always great for easy snacks.

Give this sweet potato and chocolate swirl bread a try! If you love pumpkin baked goods, you will enjoy them with sweet potatoes, too.

Yield: 1 loaf

Author: Amy (Savory Moments)

Sweet Potato and Chocolate Swirl Bread

Sweet potatoes and chocolate come together in this swirled quick bread that is perfectly delicious all fall and winter long.

Ingredients

• 1-1/2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1-1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 cup sweet potato puree
• 1 large egg
• 3 tablespoons unsweetened cocoa powder
• 1/3 cup mini semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees and grease a 9-inch loaf pan.
2. In a medium bowl, whisk together the dry ingredients (flour through ginger) until combined. In another medium bowl, whisk together the wet ingredients (brown sugar through egg) until well combined. Then stir the dry ingredients into the wet until just combined.
3. Transfer half of the batter back into the bowl the dry ingredients came from and set aside. In the other bowl, stir in the cocoa powder and chocolate chips until combined.
4. Pour half of the chocolate batter into the pan and spread it with a spatula. Top with half the the sweet potato batter, followed by the remaining chocolate batter, and then remaining sweet potato batter.
5. Then, using a chopstick or rubber spatula, insert it into one end of the loaf pan to the bottom and swirl batter up and down lengthwise and then crosswise.
6. Bake the bread for approximately 45-55 minutes, or until an inserted toothpick comes out clean.
7. Cool on a wire rack. Slice to serve. 
8. Store leftovers in an airtight container for about 2-3 days.

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I hope you give this sweet potato and chocolate swirl bread a try! Let me know in the comments below.

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This post was originally published in 2014 and has been updated in 2023 with a recipe card, new text, and more to improve reader experience. 

Check out these other quick bread recipes: 

Carrot Banana Bread

Lemon Zucchini Bread

Yellow Squash & Apple Bread

Cranberry Orange Bread

Chocolate Chip Pumpkin Bread