Sweet Potato Chocolate Cherry Bread | Morsels of Life

Sweet Potato Chocolate Cherry Bread

A moist spice cake with sweet potatoes, cherries, chocolate, and of course, spices.

Morsels of Life - Sweet Potato Chocolate Cherry Bread - A moist spice cake with sweet potatoes, cherries, chocolate, and of course, spices.

Time to make breakfast again. I'd originally planned on making some Banana Bread, but we used up the last of our bananas making Banana Oatmeal Pancakes. Looking around, I saw some sweet potatoes. We'd been wanting some sweet potatoes for a while now, so I took full advantage of this opportunity. You could also substitute pumpkin for the sweet potato, and you'll get a spice-y version of this Pumpkin Cranberry Bread. (My first recipe on this blog!) This bread certainly works as a snack or dessert, just spread some cream cheese frosting on top, and you're golden. We, however, needed breakfast, so I just used a small handful of oatmeal. Oatmeal makes everything healthier, right? Plus, there's no extra butter or oil or fat in this bread, so it's totally fine for breakfast. :P (Yes, I'm calling it bread now, but the moistness, tenderness, and overall deliciousness will have you thinking "cake" with every bite! Try it and see what I mean!

What's your favorite bread/cake that works both ways depending on topping?

A moist spice cake with sweet potatoes, cherries, chocolate, and of course, spices.

Prep time:
Cook time:
Total time:
Yield: 1 loaf


Mass Weight Volume Number Material Notes
1.3 cups flour I used 2/3 cup whole wheat and 2/3 cup white.
1/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon ginger, grated
1.25 cups sweet potato, mashed
1/4 cup water
1 egg
1/4 cup chocolate chips Dark chocolate would work really well.
1/4 cup dried cherries Cranberries would work well too.
1/8 cup oatmeal optional


  1. Gather all materials.
  2. Form Dry Team by mixing flour, baking soda, nutmeg, cinnamon, ginger, chocolate chips, and dried fruit.
  3. Form Wet Team by beating egg with sugar and sweet potato.
  4. Combine Wet and Dry Teams.
  5. Sprinkle oatmeal on top of batter. (optional)
  6. Bake at 350F until a wonderful scent wafts through the kitchen, about 50 minutes for a loaf and 20 minutes for muffins.


  1. Linda @ Home CookingNovember 19, 2012

    Hi I am featuring you this Wednesday. This recipe is a first for me. Stop by to pick up the Home Cooking button. Would love it if you would display it.

  2. Thanks for the feature! I'll have to stop by. Hope you enjoy this bread. :)

  3. Cheryl and Adam @pictureperfectmeals.comNovember 21, 2012

    This is just too good for words! What a tremendous flavor combination, yum!

  4. Hope you get to try it for yourself! It was quite tasty, and perfect for fall. :)

  5. Carrie @ My Favorite FindsNovember 26, 2012

    Look at you and your fun flavors again! Thanks for sharing at Must Try Monday!

  6. Hope you enjoy! This bread is a great way to use up any leftover sweet potatoes from Thanksgiving too. :)

  7. This looks SO good! I can't wait to try it! I know my hubby and kiddos would love it. Thanks for sharing with us at "Try a New Recipe Tuesday!" I hope to see you again this week. :-)

  8. Hope you and the family enjoy it! Thanks for hosting, and I stopped by this week too. :)

  9. I love making breads for breakfast! Thanks for linking up to Tasty Thursday.

  10. It's great for this time of year too! :)

  11. What a fantastic use of sweet potato! Please do drop me a line on ca4ole@gmail.com if you are ok with me linking it to my blog (Carole's Chatter). Cheers

  12. I'd be glad to have you feature this sweet potato chocolate cherry bread on your blog! Sent you an email too. :)