Soft & Moist Sweet Potato Bread Recipe

This sweet potato bread is the perfect cozy treat for fall and beyond! It’s soft, moist, and naturally sweetened with maple syrup and mashed sweet potatoes. Whether you’re looking for a wholesome breakfast, a tasty snack, or a healthy dessert, this easy sweet potato bread with chocolate chips checks all the boxes. Made with simple pantry ingredients and ready in just over an hour, this is a no-fuss quick bread recipe you’ll want to make again and again.

Why You’ll Love Sweet Potato Bread

• Incredibly moist and soft texture – Thanks to the mashed sweet potatoes, this bread stays super moist without needing a ton of added fat. Every bite is soft and tender, with just the right balance of density and fluffiness. It’s a great way to use leftover sweet potatoes or make something cozy from scratch. You’ll love how satisfying and comforting this loaf feels!

• Naturally sweetened with maple syrup – This recipe uses pure maple syrup for a warm, rich sweetness that pairs perfectly with the cinnamon and sweet potatoes. No refined sugar needed here! The flavor is deep and slightly earthy, not overly sugary. It’s sweet enough to enjoy as a dessert, but still feels like a wholesome choice.

• Easy one-bowl recipe – You don’t need any fancy equipment—just one bowl, a spoon, and a loaf pan. The ingredients come together quickly for a no-stress baking experience. It’s perfect for beginner bakers or anyone short on time. Cleanup is quick too, which makes this recipe even more appealing!

• Chocolate chips make it extra special – Chocolate chips add little bursts of sweetness in every slice. They melt into the bread slightly for that gooey, indulgent touch. If you love chocolate and sweet potatoes together, you’ll be obsessed with this combo. It’s a fun surprise that turns a simple loaf into something crave-worthy!

• Great for breakfast, snack, or dessert – This sweet potato bread is super versatile. It’s delicious served warm in the morning with coffee or tea, or as an afternoon pick-me-up. You can even dress it up with whipped cream or yogurt for dessert. It’s a recipe you’ll reach for any time of day!

Ingredients For Sweet Potato Bread

• 2 medium sweet potatoes – These provide moisture, natural sweetness, and a soft texture to the bread. Cooked and mashed, they’re the star of this recipe.
• 1/3 cup coconut oil or butter, melted – Adds richness and helps keep the loaf soft. Use whichever you prefer or have on hand.
• 1/3 cup maple syrup – A natural sweetener that brings warm, earthy sweetness without refined sugar. It also adds moisture to the batter.
• 2 eggs – Help bind the ingredients and give the bread structure. They also contribute to the light, fluffy texture.
• 1.5 cup flour – All-purpose flour works great here to give the bread a soft but stable crumb.
• 2 tsp baking powder – Gives the loaf a gentle rise and keeps it from being too dense.
• 1/2 tsp cinnamon – Adds warmth and depth of flavor that complements the sweet potatoes beautifully.
• 1/2 cup chocolate chips – For sweet melty bites in every slice! These add fun and flavor to the finished bread.

For a printable card of the ingredients, check out the recipe card at the end of this article.

Kitchen Tools You Need To Make Sweet Potato Bread

• Measuring Cups – For measuring out dry and liquid ingredients accurately.

• Measuring Spoons – Great for smaller ingredients like baking powder and cinnamon.

• Mixing Bowls – You’ll need at least one large bowl to mix everything together.

• Microwave (or other method to cook sweet potatoes) – To cook the sweet potatoes until soft and mashable.

• Spoon or Spatula – For mixing the batter and folding in the chocolate chips.

• 9×5 Non-Stick Loaf Pan – The perfect size for baking this sweet potato bread.

• Non-Stick Cooking Spray – To prevent the bread from sticking to the pan.

• Oven – Bakes the loaf until golden and cooked through.

How To Make Sweet Potato Bread

Preheat the oven to 350F. Spray a 9×5 non-stick loaf pan with a non-stick cooking spray.

Cook sweet potatoes in a microwave for 8 minutes (or use any other cooking method), or until tender.

Cut cooked sweet potatoes in half, scoop out the flesh into a large bowl and mash the sweet potatoes.

Add coconut oil, maple syrup and eggs to the sweet potatoes and mix until combined.

Add flour, baking powder and cinnamon and mix until combined.

Add chocolate chips and mix until just incorporated.

Pour the batter into a loaf pan and smooth the top.

Put the sweet potato bread in the oven and bake for 50 minutes.

Serving Suggestions

• Serve a slice warm with a pat of butter or a drizzle of homemade orange syrup or blueberry sauce for a cozy breakfast.

• Pair it with a cup of iced coffee latte or hot lemon honey tea for a comforting afternoon snack.

• Top with a dollop of vanilla whipped cream or a spoonful of creamy Greek yogurt for a light dessert.

• Add a sprinkle of powdered sugar or a cinnamon glaze if you want to dress it up for brunch or holidays.

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• Cut it into smaller pieces and serve as part of a sweet bread platter at gatherings or potlucks.

Tips For Success

• Fully cook your sweet potatoes – Make sure they’re soft all the way through before mashing. Undercooked sweet potatoes can lead to lumps and uneven texture. Microwave, roast, or boil them—just scoop out the flesh and mash it well.

• Let sweet potatoes cool slightly before mixing – If they’re too hot, they can scramble the eggs or cause the coconut oil to harden. Let them sit for a few minutes after cooking.

• Use room temperature eggs and melted (not hot) oil or butter – This helps everything blend smoothly and keeps the batter from curdling or separating.

• Measure flour properly – Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag to prevent using too much flour, which can make the bread dry.

• Don’t overmix the batter – Stir just until the flour disappears. Overmixing can make the bread dense or tough.

• Fold in chocolate chips gently – Stir them in evenly without overmixing. You can also toss them in a little flour first to keep them from sinking to the bottom.

• Use a well-sprayed 9×5 loaf pan – A non-stick loaf pan with cooking spray ensures easy removal. Metal pans may bake faster than glass or ceramic, so check for doneness early.

• Let the bread cool before slicing – Cool in the pan for at least 10 minutes, then remove and let cool completely. This helps the bread firm up and slice cleanly.

Variations And Substitutions

• There are so many fun ways to customize this sweet potato bread to match your taste or dietary needs. Whether you’re avoiding certain ingredients or just want to try something new, these variations and substitutions make it easy to adapt the recipe.
• If you’re looking to make this recipe gluten-free, simply swap the all-purpose flour with a 1:1 gluten-free baking flour blend. These blends usually contain a mix of rice flour, potato starch, and xanthan gum to mimic the texture of regular flour. Make sure to check your baking powder is gluten-free too. The texture will be slightly different but still soft and tasty.
• Want to make it dairy-free? Stick with coconut oil instead of butter, and check that your chocolate chips are dairy-free. You could also use vegan butter if you prefer. This small switch keeps the bread rich and moist without any dairy ingredients.
• For a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit for a few minutes to thicken). Keep using coconut oil and dairy-free chocolate chips, and you’ll have a fully plant-based loaf. The texture may be a bit more dense, but it’s still delicious and hearty.
• If you’re trying to cut back on sugar, reduce the maple syrup slightly or use a lower-sugar syrup alternative. You can also skip the chocolate chips or replace them with chopped nuts like walnuts or pecans for crunch without the added sweetness.
• Speaking of mix-ins, feel free to get creative! Dried cranberries, chopped dates, or shredded coconut would all add interesting texture and flavor. You can also swirl in a bit of nut butter or cream cheese before baking for an extra treat.
• If you’re out of sweet potatoes, canned pumpkin puree makes a great substitute. Just use the same amount (about 1 1/2 cups mashed). The flavor will be slightly different—more like classic pumpkin bread—but still warm and cozy.
• You can even turn this recipe into muffins! Just divide the batter into muffin cups and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. It’s perfect for meal prep or grab-and-go snacks.

Storage and Reheating

• To keep your sweet potato bread fresh and moist, store it in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, it’s best to refrigerate it instead to prevent spoilage.
• In the refrigerator, sweet potato bread will stay fresh for up to 1 week. Wrap the loaf or slices in plastic wrap or place them in a zip-top bag or airtight container to keep them from drying out.
• For longer storage, you can freeze the bread. Let it cool completely, then wrap the whole loaf or individual slices in plastic wrap and place in a freezer-safe bag. It will keep well in the freezer for up to 3 months.
• To reheat, simply microwave a slice for about 10–15 seconds for a soft and warm bite. If reheating from frozen, thaw at room temperature first or microwave a slice for 30–45 seconds. You can also toast it lightly for a firmer texture and crisp edges.
• No matter how you store or reheat it, this sweet potato bread stays soft, delicious, and full of flavor!

Frequently Asked Questions

Can I make this sweet potato bread ahead of time?

Yes! This sweet potato bread is perfect for making ahead. It keeps well at room temperature for a few days and even longer in the fridge or freezer. Make it the day before you plan to serve it, and the flavor will be just as delicious—maybe even better as the spices settle in.

What’s the best way to cook sweet potatoes for this recipe?

Microwaving is the quickest and easiest method. Just pierce the sweet potatoes with a fork and cook on high for about 8 minutes until soft. You can also roast them in the oven or boil them if you prefer. Just make sure to scoop out the flesh and mash it until smooth.

Can I use canned sweet potatoes or sweet potato puree?

Yes, canned sweet potato puree can work in a pinch. Make sure it’s plain and not sweetened or spiced. Use about 1 1/2 cups of the puree in place of the fresh mashed sweet potatoes. The flavor might be slightly different, but it will still be tasty.

How do I know when the sweet potato bread is done baking?

Check by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready. The top should be firm and golden brown, and the bread should feel set. Start checking around 45 minutes to avoid overbaking.

Can I leave out the chocolate chips?

Absolutely! The chocolate chips add a nice sweet touch, but the bread is still delicious without them. You can replace them with nuts, dried fruit, or just leave them out altogether. It’s totally up to your taste.

Can I make this bread without eggs?

Yes, you can substitute flax eggs to make it egg-free. Just mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg and let it sit for a few minutes to thicken. The bread will be a little denser but still moist and flavorful. This is a great option for vegan baking.

Is this recipe suitable for kids?

Definitely! It’s naturally sweetened, made with real ingredients, and full of flavor without being too sugary. Kids will love the chocolate chips and soft texture. It’s also a sneaky way to get them to eat more veggies!

Can I use whole wheat flour instead of all-purpose?

Yes, you can substitute whole wheat flour, but the texture will be a little denser. To keep it moist, you may want to use half whole wheat and half all-purpose flour. You could also add a tablespoon or two of milk if the batter seems too thick. Whole wheat adds more fiber and a hearty flavor.

How should I serve leftovers?

You can serve leftover slices warm or at room temperature. They’re delicious with a little butter, nut butter, or even a drizzle of fruit syrup. You can also toast a slice and top it with yogurt or cream cheese for a quick breakfast. Leftovers make a great snack or lunchbox treat, too.

Other Easy Sweet Potato Recipes

Mashed Sweet Potato Casserole – This creamy mashed sweet potato casserole is topped with a golden, buttery crust for the ultimate holiday side dish.

Sweet Potato Salad with Pomegranate and Feta – A refreshing mix of roasted sweet potatoes, juicy pomegranate seeds, and tangy feta tossed in a light vinaigrette.

Sweet Potato Breakfast Bowl with Eggs – A hearty and wholesome breakfast bowl packed with roasted sweet potatoes, eggs, and your favorite toppings.

Air Fryer Sweet Potato Hash Browns – These crispy air fryer sweet potato hash browns are golden on the outside and tender inside, perfect for breakfast or brunch.

Sweet Potato Casserole Topped with Marshmallows – A classic sweet potato casserole baked to perfection and topped with gooey toasted marshmallows.

Crispy Sweet Potato Chips – Thinly sliced sweet potatoes baked until crispy for a healthy and delicious homemade snack.

Ground Turkey Sweet Potato Cottage Pie – A comforting cottage pie made with savory ground turkey and a mashed sweet potato topping.

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