Butternut Squash Bread With Dark Chocolate & Walnuts

Prep Time
Cook Time
1h 15m
Ready In

"This is an adaptation of a pumpkin bread recipe. The butternut squash is much creamier, giving a better texture to the bread. From Breadtopia."

Original recipe yields 10 servings


  • Serving Size: 1 (100.6 g)
  • Calories 444
  • Total Fat - 32.9 g
  • Saturated Fat - 14.6 g
  • Cholesterol - 88 mg
  • Sodium - 452 mg
  • Total Carbohydrate - 34.5 g
  • Dietary Fiber - 3.5 g
  • Sugars - 12.6 g
  • Protein - 8 g
  • Calcium - 81.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.2 mg

Step 1

Heat oven to 350 F. Coat a bread loaf pan with coconut oil or butter, or spray with vegetable oil.

Step 2

In a large bowl , beat together eggs, sugars, cooked/pureed butternut squash and oil until smooth. In a second bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, ginger and nutmeg.

Step 3

Add dry ingredients to wet and mix well. Fold in chocolate chips, walnuts and cranberries.

Step 4

Fill the prepared loaf pan about three-quarters full with batter. Gently tap the bottom of the filled pan on the counter a few times to release air bubbles. If desired, sprinkle additional walnuts over each loaf, gently pressing them into the batter with your hand.

Step 5

Place pan on a sheet pan for greater ease when removing it from the hot oven. Bake for 50 to 60 minutes, or until a toothpick inserted at the center comes out clean. Let cool for at least 1 hour before slicing into thick slabs.

Tips & Variations

No special items needed.