Chocolate chip & pecan butternut bread
Serves 12
Easy
Prep:
Cook:
plus cooling
Love banana bread? You’ll love this butternut bread, which is really more of a cake. The squash provides sweetness while keeping the texture dense and squidgy
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- 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 chocolatechopped
- 75g pecansroughly chopped
Nutrition: Per serving
- kcal345
- fat19g
- saturates4g
- carbs36g
- sugars20g
- fibre3g
- protein5g
- salt0.3g
Method
step 1
Cut the squash into 2cm cubes, tip into a heatproof bowl, then add 2 tbsp water, cover with a heatproof plate or lid, and microwave on high for 5-8 mins until soft. (Or, roast or air-fry for 15-20 mins at 200C/180C fan/gas 6.) Leave to cool.
step 2
Heat the oven to 180C/160C fan/gas 4 and line a 900g loaf tin with baking parchment. Mash the squash using a fork, then add the eggs, oil, sugar, milk, vanilla extract, spices and ½ tsp salt. Mix until smooth, then add the flour and baking powder. Mix again until smooth and no pockets of flour remain.
step 3
Stir through most of the chopped chocolate and pecans. Scrape the batter into the prepared tin and scatter over the remaining chocolate and pecans.
step 4
Bake in the centre of the oven for 1 hr 10 mins until risen and golden, and a skewer inserted into the centre of the cake comes out clean. If any wet batter clings to the skewer, return to the oven for another 5 mins, then check again. Once cooked, leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container at room temperature for up to five days, or frozen for up to three months.
