Chocolate chip & pecan butternut bread

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

Prep:20 mins
Cook:50 mins
plus cooling

Serves 12
Easy

Nutrition per serving

kcal 345
fat 19g
saturates 4g
carbs 36g
sugars 0g
fibre 3g
protein 5g
salt 0.3g

Ingredients

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 chocolate , chopped
75g pecans , roughly chopped

Method

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.
Heat the oven to 200C/180C fan/gas 6 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.
Stir through most of the chopped chocolate and pecans. Scrape the batter into the prepared tin and scatter over the remaining chocolate and pecans.
Bake in the centre of the oven for 50 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.