Dessert

Chocolate Chip & Pecan Butternut Bread Recipe

ByHailey Reed January 26, 2026January 26, 2026

Introduction

This Chocolate Chip & Pecan Butternut Bread is a comforting and delicious twist on traditional quick bread. Moist and packed with warm spices, sweet chocolate, and crunchy pecans, it makes a perfect treat for any time of day.

A loaf of nut bread with a rough brown crust topped with large chunks of dark chocolate and pecans sits on a black wire cooling rack over a pink cloth on a white marbled surface. Two slices of the bread, showing a moist, golden brown inside with visible pieces of nuts and chocolate, rest on the rack. In front, a white plate holds one slice spread with a thick layer of melted butter that looks creamy and soft. The colors are warm and inviting, with a contrast between the dark toppings and lighter bread interior. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Cut the butternut squash into 2cm cubes and place in a heatproof bowl. Add 2 tablespoons of water, cover with a heatproof plate or lid, and microwave on high for 5-8 minutes until soft. Alternatively, roast or air-fry the squash at 200°C (180°C fan/gas 6) for 15-20 minutes. Allow to cool.
Step 2: Preheat the oven to 200°C (180°C fan/gas 6) and line a 900g loaf tin with baking parchment.
Step 3: Mash the cooled squash with a fork. Add the eggs, oil, sugar, milk, vanilla extract, ground nutmeg, ground cinnamon, and ½ teaspoon of salt. Mix until smooth.
Step 4: Stir in the self-raising flour and baking powder until the batter is smooth and no flour pockets remain.
Step 5: Fold through most of the chopped dark chocolate and pecans, reserving some for the topping.
Step 6: Pour the batter into the prepared loaf tin and scatter the remaining chocolate and pecans on top.
Step 7: Bake in the centre of the oven for about 50 minutes, or until the bread is risen and golden. Insert a skewer into the centre; if it comes out clean, the bread is cooked. If wet batter clings to the skewer, bake for an additional 5 minutes and check again.
Step 8: Let the bread cool in the tin for 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Tips & Variations

For extra moisture, try adding a tablespoon of Greek yogurt to the batter.
Swap pecans for walnuts or almonds if preferred.
Use milk alternatives like almond or oat milk to make the recipe dairy-free.
Add a pinch of ground cloves or ginger for a spicier flavor.
If you don’t have self-raising flour, combine 225g plain flour with 2 teaspoons baking powder.

Storage

Store the bread in an airtight container at room temperature for up to five days. To keep longer, freeze the bread for up to three months. Thaw at room temperature and warm slightly in the oven or microwave before serving if desired.