Last month I picked 9 butternut squash from our backyard garden. I preserved 4 of the squash via the pressure steam canning method for later use. To use up a few of the other ones…I made this delicious loaf of Butternut Squash Bread with chocolate chips. The chocolate added just the right touch of sweetness to the bread. To make the recipe I used fresh butternut squash. Yields – 1 full size loaf.
Before I get started with this easy-to-make recipe I wanted to mention that I get the majority of my spices from Selefina. They sell high-quality spices at affordable prices. Quality is important because it can affect how your recipe turns out….and tastes! Head on over to Selefina to pick up what you’ll need to make this recipe.
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Preparation: Wash under cold running water to remove dirt and debris. Place on a cutting board and cut it in half lengthwise. Line a cookie sheet with aluminum foil or a non-stick silicone baking mat (I like using the silicone baking mat). Lightly brush the sliced sides of the squash with a little bit of vegetable oil. Place the halves slice side down on the baking sheet. Bake in a preheated 375 degrees F oven for 40-50 minutes. You need to bake it until the pulp is fork-tender. Remove from the oven, let cool. Once it’s cool…use a spoon to spoon out all of the pulp. Place that pulp into a bowl.
Butternut Squash Chocolate Chip Bread Recipe
1 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 3/4 tsp. ground cinnamon
1/2 c. vegetable oil
3/4 c. granulated sugar
1/2 c. brown sugar
2 large eggs
1 1/2 c. squash puree (see prep note above)
1/4 c. water
1/2 tsp. vanilla extract
1/2 to 3/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Spray loaf pan with non-stick baking spray or lightly grease with a little bit of butter. Set prepared pan aside.
In a mixing bowl sift together the all-purpose flour, baking soda, salt, ground nutmeg, ground ginger and ground cinnamon.
In a large mixing bowl beat together the vegetable oil, granulated sugar, brown sugar, large eggs, squash puree, water and vanilla extract until blended. Gradulally beat-in the flour mixture until all ingredients are combined. Gently stir in the semi-sweet chocolate chips.
Pour the bread batter into the prepared loaf pan. Bake in a 350 degrees F. oven for 45-50 minutes or until the center of the bread bounces back when lightly touched. Remove from the oven to cool. Once cool, store in an airtight container.
Storage: If we’re experiencing hot and humid weather….I recommend storing in the refrigerator, otherwise counter-top is fine. You can wrap the bread up and freeze it for later. It will keep in your freezer for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
