Butternut Squash Bread with Chocolate Chips & Pecans

Name: Butternut Squash Bread with Chocolate Chips & Pecans
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 12
Ingredients: 250 g butternut squash; 225 g self-raising flour; 200 g light brown soft sugar; 125 ml vegetable or sunflower oil; 100 g dark chocolate; 100 ml milk; 75 g pecans, roughly chopped; 2 eggs; 2 tsp vanilla extract; 2 tsp ground cinnamon; 1 tsp baking powder; 1/2 tsp salt; 1/4 tsp ground nutmeg

A moist and flavorful twist on classic quick bread, using roasted butternut squash for natural sweetness. Packed with crunchy pecans and rich dark chocolate, it's the perfect cozy treat for autumn or any time of year.

Servings12 Portions

Prep Time20 Mins

Cook Time70 Mins

Difficulty

Easy

Ingredients

butternut squash
250 g
self-raising flour
225 g
light brown soft sugar
200 g
vegetable or sunflower oil
125 ml
dark chocolate
100 g
milk
100 ml
pecans, roughly chopped
75 g
eggs
2
vanilla extract
2 tsp
ground cinnamon
2 tsp
baking powder
1 tsp
salt
0.5 tsp
ground nutmeg
0.3 tsp

Step-by-Step Instructions

Prepare the squash: Peel and cube the butternut squash into 2cm pieces. Place them in a microwave-safe bowl with 2 tbsp of water, cover with a lid or plate, and microwave on high for 5-8 minutes until soft. Alternatively, roast or air-fry the cubes at 200°C (180°C fan) for 15-20 minutes. Allow the squash to cool completely.

Preheat and prep: Heat your oven to 180°C (160°C fan/gas 4) and line a 900g loaf tin with baking parchment. In a large mixing bowl, mash the cooled squash thoroughly with a fork.

Mix wet ingredients: To the mashed squash, add the eggs, oil, sugar, milk, vanilla extract, nutmeg, cinnamon, and 1/2 tsp salt. Whisk until the mixture is smooth and well combined.

Incorporate dry ingredients: Stir in the self-raising flour and baking powder. Mix gently until the batter is smooth and no pockets of dry flour remain. Fold in most of the chopped dark chocolate and pecans, reserving a small handful of each for the topping.

Bake: Scrape the batter into the prepared loaf tin and scatter the remaining chocolate and pecans over the top. Bake in the center of the oven for 1 hour and 10 minutes, or until risen and golden. A skewer inserted into the center should come out clean; if wet batter remains, bake for another 5 minutes and check again.