Description
This delicious Chocolate Chip & Pecan Butternut Bread combines the natural sweetness and moistness of roasted butternut squash with warm spices, crunchy pecans, and rich dark chocolate chunks. Perfect as a comforting snack or dessert, this loaf is easy to prepare and bakes to a golden, tender crumb.
Ingredients
Scale
Main 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
- ½ tsp salt
Add-ins
- 100g dark chocolate, chopped
- 75g pecans, roughly chopped
Instructions
- Prepare the Butternut Squash: Cut the butternut squash into 2cm cubes and place them 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 the squash is soft. Alternatively, roast or air-fry the squash at 200C (180C fan/gas 6) for 15-20 minutes. Allow the squash to cool before proceeding.
- Preheat Oven and Prepare Loaf Tin: Preheat your oven to 200C (180C fan/gas 6). Line a 900g loaf tin with baking parchment to ensure easy removal after baking.
- Mash and Mix Wet Ingredients: Using a fork, mash the cooled butternut squash until smooth. In a large mixing bowl, combine the mashed squash with the eggs, vegetable or sunflower oil, light brown sugar, milk, vanilla extract, ground nutmeg, ground cinnamon, and ½ teaspoon of salt. Mix thoroughly until the mixture is smooth and well incorporated.
- Add Dry Ingredients: Sift the self-raising flour and baking powder into the wet mixture. Stir gently until no pockets of flour remain and the batter is smooth.
- Add Chocolate and Pecans: Fold in most of the chopped dark chocolate and roughly chopped pecans, reserving some for topping.
- Prepare for Baking: Pour the batter into the lined loaf tin and smooth the surface. Scatter the remaining chocolate and pecans evenly over the top for an attractive finish.
- Bake the Bread: Bake in the centre of the preheated oven for 50 minutes or until the loaf is risen and golden. Check doneness by inserting a skewer into the center; it should come out clean. If wet batter remains, bake for an additional 5 minutes and check again.
- Cool and Store: Once cooked, let the bread cool in the tin for 15 minutes before transferring it to a wire rack to cool completely. The bread can be stored in an airtight container at room temperature for up to five days or frozen for up to three months.
Notes
- You can prepare the butternut squash in advance to save time on baking day.
- Using self-raising flour helps the bread rise well, but make sure your baking powder is fresh for best results.
- For a nut-free version, omit the pecans and substitute with extra chocolate or seeds.
- Allow the bread to cool completely before slicing to maintain its structure.
- This loaf freezes well; slice before freezing for easy portioning.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: butternut squash bread, chocolate chip bread, pecan bread, spiced loaf, autumn baking, sweet bread
