The last time I visited my brother, I brought along a loaf of this chocolate potato bread (everyone travels across state lines with homemade bread, right?). My brother likes my three year old nephew to eat really healthy food. I’m the same way with my son, so I totally get it. My brother had set aside whole grain bread for his son’s peanut butter and jelly sandwiches. My mom, who was also visiting, saw my chocolate potato bread, thought it was the whole grain bread, and proceeded to make my nephew’s sandwich using it. Let me just say that my nephew was one happy kiddo when he tasted the chocolate!
On its own, this potato bread is not that sweet. Don’t go in expecting cake or you will be disappointed, but don’t expect plain bread either – it’s a cross between the two. The bread has a dense, pumpernickel-like texture, though the potatoes in the batter keep it from being as dry as pumpernickel. It’s the perfect canvas for slathering cream cheese, butter, jelly, or even Nutella. When toasted, the chocolate chips mixed throughout the bread melt for maximum enjoyment!
If you are someone who worries about having a whole loaf of tasty bread sitting around your house begging to be consumed in one sitting, I can tell you that this bread freezes really well. Slice it first and wrap it tightly. Then, you can take out one slice at a time and toast it when you are ready to eat. It would be a nice Sunday morning tradition.