Sweet Potato Brownie Bread (Gluten + Dairy Free)
Imagine a brownie. Now, imagine a slice of cinnamon bread. Finally, imagine a slice of thick, fudge chocolate cake. Now, put all three of those together… THATS WHAT THIS IS! It’s unbelievable, mouth-watering and just freaking delicious. When I tasted the first slice, I kept saying “Wow, this is amazing. This is so amazing. WOW.”
It’s a dense loaf, that’s moist, packed with vitamin A (hello, sweet potato) and perfectly chocolatey - with a twist of cinnamon! It's perfect to have with breakfast, as a snack or as a little dessert!
The recipe is super easy too - you end up mixing everything in a food processor, so it's minimal dish clean up - which is always a plus. Take a look at the recipe below, and then head to the kitchen to whip some up!!
Look at this dense deliciousness!
Texture texture texture
Sweet Potato Brownie Bread (Gluten + Dairy Free)
Recipe details
Ingredients
- 450g raw sweet potato, minced / riced
- 1/2c coconut flour
- 2 tbsp dark chocolate cocoa powder
- 1/4c almond milk
- 3 eggs
- 1 egg white
- 1 tbsp coconut oil
- 1/4c maple syrup
- 1/2c monk fruit sugar
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat oven to 350F, and spray your bread pan with cooking spray and/or line with parchment paper.
- In a food processor, mince up the sweet potatoes; aim for around 450g of sweet potato, which is 1 large sweet potato or 2 smaller medium ones.
- Once the sweet potato resembles a rice consistency, add in all of the rest of the ingredients (no need to do it in a particular order). Process until all the ingredients are combined, and it’s a smooth texture.
- Transfer the mixture to the bread pan, and bake for 50-60 minutes. Check it at 50 minutes - you’ll know its done when a knife comes out with little-to-no crumbles!
- Let it cool and HER SLICE UP!! Amazing alone or topped with peanut buttttahhh! HAPPY EATING!

Comments
Share your thoughts, or ask a question!
sounds wonderful. Wish the ingredients were what most of us have in our cabinets.
I have to buy almost everything for this recipe. Monk fruit sugar??????