Butternut squash chocolate chip bread
A heavenly fall-themed quick bread that is made with butternut squash instead of the traditional pumpkin! Throw in some chocolate chips and call it a day!
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
- 1 and 3/4 cup white whole wheat flour can substitute with all-purpose
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1 cup butternut squash puree
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup water
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup chocolate chips
Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.
In a medium sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom. Set aside.
In a large bowl, mix together the puree, eggs, applesauce, water and sugars. Slowly fold in the dry ingredients until a few dry streaks remain. Stir in the chocolate chips and mix until just combined. Do not over mix.
Transfer the batter to your prepared pan and bake in your preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool before serving.
If you need to make butternut squash puree, simply cut a butternut squash in half, lengthwise, and scoop out the seeds and stringy stuff. Make sure you wear gloves or use a paper towel to hold the squash so your skin doesn't come into direct contact with the flesh of the squash (it will cause your hands to peel). Place the squash, cut side down, into a tall baking or roasting pan. Fill the pan with about 1 inch of water. Roast in a 350 degree oven for about 60 minutes or until the squash is soft. Scoop out the squash and puree in a blender or food processor. Set aside 1 cup for the bread.
Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. It can also be frozen and thawed.
Source: Barely adapted from My Baking Addiction