Here’s an easy little quick bread recipe I threw together recently with some leftover butternut squash. This bread is similar to banana bread, quick to throw together with a dense, cake-like crumb. One of the great mysteries of life is if these kinds of breads are meant for breakfast, as an afternoon snack, or dessert? Seems to me it can work for all three if you like. 🙂
1 lb butternut squash, roasted and mashed (about 1 cup once mashed)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter, melted and cooled
3/4 cup packed brown sugar
1 teaspoon vanilla extract
6 oz. dark or semisweet chocolate chips
First, roast and mash the butternut squash. Then pop the mashed squash in the refrigerator while preparing the next few things so it cools some before adding. You don’t want the squash or melted butter so hot that it begins to cook the eggs.
In a large bowl, whisk together the butter, sugar, and vanilla well. Then stir in the eggs as well as the mashed squash. Add the dry ingredients to the bowl and stir to combine. Then stir in the chocolate chips.
Line a loaf pan with parchment paper or grease well with a little butter. Pour the batter in the prepared pan and bake at 350°F for 55-60 minutes. Insert a toothpick in the center towards the end of the bake time. So long as it comes out clean of gooey batter, you are good to pull the pan out of the oven.
Allow to cool before cutting into the loaf.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.