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Chocolate chip & pecan butternut bread

One chocolate chip & peanut butternut loaf

Chocolate chip & pecan butternut bread

Name: Chocolate chip & pecan butternut bread
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250g butternut squash; 2 eggs; 125ml vegetable or sunflower oil; 200g light brown soft sugar; 100ml milk; 2 tsp vanilla extract; ¼ tsp ground nutmeg; 2 tsp ground cinnamon; 225g self-raising flour; 1 tsp baking powder; 100g dark chocolate chopped; 75g pecans roughly chopped

Cassie Best

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Serves 12

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

plus cooling

A star rating of 5 out of 5.4 ratingsRate

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Love banana bread? You’ll love this butternut bread, which is really more of a cake. The squash provides sweetness while keeping the texture dense and squidgy

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g butternut squash
2 eggs
125ml vegetable or sunflower oil
200g light brown soft sugar
100ml milk
2 tsp vanilla extract
¼ tsp ground nutmeg
2 tsp ground cinnamon
225g self-raising flour
1 tsp baking powder
100g dark chocolate

chopped
75g pecans

roughly chopped

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Nutrition: Per serving

kcal345
fat19g
saturates4g
carbs36g
sugars20g
fibre3g
protein5g
salt0.3g

Method

step 1

Cut the squash into 2cm cubes, tip into a heatproof bowl, then add 2 tbsp water, cover with a heatproof plate or lid, and microwave on high for 5-8 mins until soft. (Or, roast or air-fry for 15-20 mins at 200C/180C fan/gas 6.) Leave to cool.
step 2

Heat the oven to 180C/160C fan/gas 4 and line a 900g loaf tin with baking parchment. Mash the squash using a fork, then add the eggs, oil, sugar, milk, vanilla extract, spices and ½ tsp salt. Mix until smooth, then add the flour and baking powder. Mix again until smooth and no pockets of flour remain.
step 3

Stir through most of the chopped chocolate and pecans. Scrape the batter into the prepared tin and scatter over the remaining chocolate and pecans.
step 4

Bake in the centre of the oven for 1 hr 10 mins until risen and golden, and a skewer inserted into the centre of the cake comes out clean. If any wet batter clings to the skewer, return to the oven for another 5 mins, then check again. Once cooked, leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container at room temperature for up to five days, or frozen for up to three months.

Recipe from Good Food magazine, August 2024

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A star rating of 5 out of 5.4 ratings

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