Thursday, November 10, 2011

Sweet Potato Cranberry & Dark Chocolate Bread

Mini loaves of goodness – sweet potatoes, dark chocolate and dried cranberries.   These delightful loaves would make a yummy holiday gift. 

You can customize the loaves – make some with just dark chocolate chips, some with just cranberries and some a delightful combination of the two. 

In addition to using sweet potatoes, which have tons of nutritional benefits, you also use whole wheat flour, applesauce in place of oil and high-antioxidant foods like cranberries (and even dark chocolate).  That makes this a winner in my book. 

Sweet Potato Cranberry & Dark Chocolate Loaves – Adapted from Angie


  • 1 1/3 C whole wheat flour {white whole wheat preferred}
  • 1/2 C brown sugar
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • pinch of ginger
  • 1 C sweet potato puree
  • 1/2 C applesauce
  • 1 egg
  • 1/4 C dark chocolate chips
  • 1/4 C dried cranberries, like Craisins


In a large bowl, combine the 1 1/3 C whole wheat flour, 1/2 C brown sugar, 1 tsp. baking soda, 1/8 tsp. salt, 1/4 tsp. nutmeg, 1/2 tsp. cinnamon, & a pinch of ginger. 

Stir until well mixed. 

In a second bowl, combine 1 C sweet potato puree, 1/2 C applesauce and 1 egg; mix to combine.  Note: You can use pumpkin puree in this recipe, but you may need to increase the sugar by 1/8-1/4 C.  Sweet potatoes are sweeter than pumpkin!

Stir the wet and dry ingredients together. 

At this point, add in the dark chocolate chips and craisins.  For customizable loaves, divide the batter into thirds and add your chocolate and fruit as desired to each separate bowl. 

Divide the batter equally among three small loaf pans.  Or, pour it all into one large loaf pan.  Sprinkle the tops with additional chocolate chips, if desired. 

Bake at 350 for 30-50 minutes (30-40 minutes if you use mini loaf pans and 45-50 minutes if one large loaf pan is used). 

A toothpick will come out of the center clean when the loaves are baked through. 

Cool on a wire rack.  If you are enjoying the bread right away, I recommend popping the loaves out of the pan during the cooling process. 



  1. They would make perfect gifts!! Yummy and good for you!

  2. LOVE this recipe. Looks amazing. I have everything but the sweet potato in the house today.... Might substitute pumpkin or butternut squash?

  3. @ Carrie - sure thing! You can use pumpkin or squash interchangeably here; you just might need to up the sugar a tiny bit b/c sweet potatoes naturally have a higher sweetness than pumpkin!

  4. How am I not following you?! I have remedied that and pretty much want to make everything you've posted recently!

  5. Looks great. Good idea for giving out at the holidays.

  6. I think I have all the ingredients already, I'll be giving your recipe a try! Thanks for stopping by earlier!

  7. I agree! YUMMY! Thanks for Sharing :)

  8. You seem to be on a roll with all these tasty recipes lately!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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