Hi friends!
FINALLY. I got around to sharing this recipe on here. I’ve only been posting photos of this loaf all season… because I make it more often than I care to admit, but it is just too good.
While I’ve always been a pumpkin loaf kinda girl, my heart now lies with butternut squash. I can’t even pinpoint exactly what makes it better… but, it is. If you haven’t tried this, I suggest you do!
I hope that you enjoy the recipe as much as I do.
Recipe
Oven: 400 F
Bake Time: 50-60 min (or until golden and cooked through)
You will need:
- 1 1/2 cup puréed butternut squash
- 1 cup flour
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 1/2 cup coconut sugar
- 1/2 cup apple sauce
- 1/4 cup canola or vegetable oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- Dash of: ginger, nutmeg
- 1/2 cup chocolate chips (keep some out of batter for the top)
Directions
- Preheat oven to 400 F.
- First, steam your butternut squash. Peel, chop up, and add to your steamer until softened. When it’s done, blend until puréed well.
- In a large bowl, add butternut squash, flours, sugars, apple sauce, oil, baking powder and soda, salt, and spices. Stir until well combined.
- Fold in chocolate chips, but leave some out for the top.
- Spray/grease loaf pan before transferring batter.
- Top with chocolate chips.
- Place in oven for about 50-60 minutes, or until golden.
- Once done, allow to cool a bit before taking out of pan. Serve warm.
