I think I’ve found my new favourite quick bread recipe, and today I am going to share it with you. This loaf is the answer to cold winter mornings at the markets where chilled fingers wrap around mugs of frothy coffee seeking warmth and the petals on the flowers stand in bright contrast to the gray and black jackets of the people milling around the florist stall.
When you bake a loaf like this your home fills with the scent of heavy winter spices and honey. When you slice it open a puff of steam escapes and carries with it the sweet smell of brown sugar and molten chocolate chips. After all, when you can have chocolate for breakfast, you should. The sweet potato is an earthly sweet background that was just made to mingle with spices and honey and makes this loaf so moist that you just want to gobble down slice after slice with a hot cup of coffee.
This loaf is the best thing to make for a lazy weekend breakfast, or on a Sunday when baking is an excuse to stay close to the warm oven. The slices are perfect for wrapping up and adding to lunch boxes throughout the week, or for a quick breakfast option too. Jess and I enjoyed slices of this on our regular Saturday morning market trip. It went spectacularly well with a sweet cappuccino.
Sweet Potato Chocolate Chip Loaf
Gluten free | Makes 1 9×5 inch loaf | Serves 8-10 |
Note: To make this loaf even easier, I often wrap a sweet potato in aluminium foil and bake it in the oven until the centre is tender all the way through. Then let it cool down and keep it in the refrigerator for up to four days to be used in baking, or for a quick dinner option (just add hummus). You can of course, steam the sweet potato on the day of baking, just remember to let it cool completely before pureeing well and incorporating into the mixture.
- 1 medium sweet potato, about 300-400g (to make 3/4 cup puree)
- 80 grams buckwheat flour
- 80 grams white rice flour
- 80 grams sorghum flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 cup (packed) brown sugar
- 50 grams butter, melted and cooled
- 3 tablespoons dark honey
- 2 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla essence
- 3/4 cup milk or semi-sweet chocolate chips
- Preheat your oven to 180C (350F). Wrap sweet potato in foil and bake in oven for 45 minutes or until the middle is soft. Insert a metal skewer to test. Remove sweet potato from oven, unwrap, slice down the middle and allow to cool. You can do this process in advance, see note above.
- Once sweet potato is cool, peel off skin, and puree well in the bowl of a small food processor or using a stick blender. Measure out 3/4 cup of sweet potato puree.
- Line a 9x 5 inch baking tin with baking paper and set aside.
- In a large bowl whisk together buckwheat flour, white rice flour, sorghum flour, salt, baking powder, baking soda, cinnamon and ginger until well combined.
- In a separate bowl whisk together brown sugar, melted and cooled butter, honey, eggs, milk, vanilla essence, and sweet potato puree.
- Add wet ingredients to dry ingredients and stir until just combined.
- Add chocolate chips and stir until distributed.
- Pour batter into prepared pan and bake in preheated oven for 60-75 minutes or until a skewer inserted in the middle comes out clean. Cooking time will vary depending on your oven. I recommend checking it every 15 minutes or so.
- Once cooked, remove from oven. Take cake out of pan and allow to cool completely before slicing.
- Cake will keep in an airtight container for up to 3 days. Slices can be wrapped well and frozen for up to 2 months.