Sweet Potato Chocolate Bread (Moist, Spiced & Wholesome)

This Sweet Potato Chocolate Bread is moist, warmly spiced, and deeply chocolaty—made with Greek yogurt, olive oil, and real sweet potatoes for a wholesome, better-for-you treat. Perfect for breakfast, snack time, or a cozy dessert, this loaf is naturally rich in fiber and protein while keeping saturated fats low.

For more easy quick breads, check out our Protein Banana Bread, Apple Bread, Chocolate Banana Bread, and Pumpkin Bread.

Table of Contents

Why We Love This Sweet Potato Bread

This loaf is our new favorite cozy bake 🍠. Sweet potatoes provide natural sweetness and a tender texture, while a touch of olive oil keeps it moist without using seed oils. Greek yogurt adds protein and creates a soft crumb, and dark chocolate chunks melt throughout for indulgent bites. Warm spices like cinnamon, ginger, clove, and allspice give it comforting flavor, perfect for fall or holiday mornings.

Louise and I love enjoying a slice with coffee, knowing it’s both satisfying and nourishing. It’s also freezer-friendly and disappears fast!

Ingredients

Wet Ingredients

2 cups cooked sweet potato flesh (about 3 medium sweet potatoes)
¾ cup sugar
½ cup Greek yogurt (full-fat or 2%)
⅓ cup milk (dairy or plant-based)
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 (or chocolate chips)

How to Make Sweet Potato Chocolate Bread

Step 1 – Prepare the Sweet Potatoes
Preheat the oven to 350°F / 180°C and line an 8 x 4-inch or 9 x 5-inch loaf pan with parchment paper. Pierce sweet potatoes with a fork and microwave for 7–10 minutes until tender. Scoop out the flesh and mash until smooth—about 2 cups.

Step 2 – Mix Wet Ingredients and Spices
In a large bowl, whisk together sugar, Greek yogurt, milk, olive oil, egg, and vanilla until creamy. Stir in cinnamon, ginger, clove, and allspice until evenly blended.

Step 3 – Combine Dry Ingredients
In another bowl, whisk together flour, baking powder, and baking soda. Gently fold into the wet mixture until just combined. Fold in chopped dark chocolate for melty, rich pockets in every slice.

Step 4 – Bake
Pour batter 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. Cool 10 minutes in the pan, then transfer to a rack to cool completely. Slice and enjoy warm or at room temperature.

Tips for Success

Use freshly cooked sweet potatoes: Baked or microwaved sweet potatoes provide the best flavor and texture—avoid watery canned puree.
Mash thoroughly: Smooth sweet potatoes prevent a dense loaf.
Don’t overmix: Fold dry ingredients gently for a tender crumb.

Choose good chocolate: Use 70% dark chocolate or chips for rich flavor and antioxidants.
Line your pan: Parchment paper prevents sticking and makes cleanup easy.
Cool before slicing: Helps the crumb set and enhances flavor.

Substitutions

Sweet potato: Use pumpkin or butternut squash for variety.
Flour: Whole wheat pastry flour or 1:1 gluten-free blend works.
Greek yogurt: Swap with low-fat Greek yogurt, Skyr, or Greek-style non-dairy yogurt.

Milk: Any dairy or plant-based milk works.
Chocolate: Swap with nuts or dried fruit if desired.
Egg: For vegan, use a flax or chia “egg.”

Storage

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition (per slice, 12 slices)

This Sweet Potato Chocolate Bread is a healthier, indulgent loaf full of flavor, warmth, and wholesome ingredients. Perfect for a breakfast treat, afternoon snack, or holiday dessert, it’s a crowd-pleaser that’s easy to make and freezer-friendly!