Wednesday, November 16, 2016

Butternut squash chocolate chip bread

A heavenly fall-themed quick bread that is made with butternut squash instead of the traditional pumpkin! Throw in some chocolate chips and call it a day!
Are you getting pumpkin-ed out yet? Seems like everywhere you turn at the grocery store, there is pumpkin. From pumpkin spiced cookies to pumpkin cereal bars, you just can't get away from this fall ingredient. I'm starting to get a bit immune to all the pumpkin, honestly.

I wanted to bake a fall-themed quick bread but without pumpkin. So I made a pumpkin-like bread but substituted with butternut squash.

This bread was phenomenal. It was full of fall spices and tasted eerily like a chocolate chip pumpkin bread. The bread was nice and soft yet held up after I cut into it. It wasn't too sweet and had a nice depth of flavors.

My family and I went crazy for this bread. I think Addie liked it because of the chocolate chips, honestly, but she enjoyed the spices too. I probably could have eaten the whole loaf in one sitting but obviously know better.

So the next time you are craving a classic pumpkin bread, mix it up a bit and try this butternut squash version instead. You'll be amazed at how similar they taste - and I think this one might actually be better than the traditional pumpkin bread.



Butternut squash chocolate chip bread
  • 1 and 3/4 cup white whole wheat flour (can substitute with all-purpose)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1 cup butternut squash puree
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup chocolate chips
Directions
Note: If you need to make butternut squash puree, simply cut a butternut squash in half, lengthwise, and scoop out the seeds and stringy stuff. Make sure you wear gloves or use a paper towel to hold the squash so your skin doesn't come into direct contact with the flesh of the squash (it will cause your hands to peel). Place the squash, cut side down, into a tall baking or roasting pan. Fill the pan with about 1 inch of water. Roast in a 350 degree oven for about 60 minutes or until the squash is soft. Scoop out the squash and puree in a blender or food processor. Set aside 1 cup for the bread.

Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.


In a medium sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom. Set aside.

In a large bowl, mix together the puree, eggs, applesauce, water and sugars. Slowly fold in the dry ingredients until a few dry streaks remain. Stir in the chocolate chips and mix until just combined. Do not over mix.

Transfer the batter to your prepared pan and bake in your preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean.

Allow the bread to cool before serving. Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. It can also be frozen and thawed.

Yield: One 9"x5" loaf; about 8-12 servings

Source: Barely adapted from My Baking Addiction

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