Butternut Squash Bread With Dark Chocolate & Walnuts
Created by JostLori on September 3, 2016
- Servings: 10
- Prep Time: 15m
- Cook Time: 60m
- Recipe #24831
Ingredients
- 2 large eggs
- 1/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 7.5 ounces butternut squash, pureed (peeled, seeded, steamed)
- 6 ounces coconut oil (2/3 cup)
- 1 1/2 cups whole wheat flour (organic)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (be generous here!)
- 1/2 teaspoon table salt
- 1/8 teaspoon ground dried ginger
- 1/8 teaspoon ground nutmeg
- 1 cup chocolate chips (dark)
- 1 cup walnuts (lightly toasted, plus extra for decorating top)
- 1/2 cup dried cranberries (optional but recommended)
How to Make
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Step 1: Heat oven to 350 F. Coat a bread loaf pan with coconut oil or butter, or spray with vegetable oil.
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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.
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Step 3: Add dry ingredients to wet and mix well. Fold in chocolate chips, walnuts and cranberries.
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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.
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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.
Nutritional Facts
- 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