Butternut Squash Bread With Dark Chocolate & Walnuts
Recipe: #24831
September 03, 2016
Categories: Breads, Squash, Oven Bake, Vegetarian, Quick Breads, Flour, more
"This is an adaptation of a pumpkin bread recipe. The butternut squash is much creamier, giving a better texture to the bread. From Breadtopia."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.