Dark Chocolate Butternut Squash Bread Recipes
BUTTERNUT SQUASH BREAD WITH DARK CHOCOLATE AND WALNUTS
This particular quick bread combines an irresistible array of flavors with the dark chocolate chips, nuts, and squash. Even though the dried cranberries are optional, include them if you can as they provide an extra zing you will not want to miss! Using our heirloom whole grain flour also adds a nutty sweetness and high nutritional content. We adapted this pumpkin bread recipe to butternut squash for a couple of good reasons: we find that butternut squash is creamier than its pumpkin cousin; plus, our garden produced some very fine specimens this year. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Provided by Denyce Rusch
Categories Recipes
Yield 1 - 9x5 inch loaf
Number Of Ingredients 16
Steps:
- Heat oven to 350 F. Coat a bread loaf pan with coconut oil or butter, or spray with vegetable oil.
- In a large bowl , beat together eggs, sugars, cooked/pureed butternut squash flesh and oil until smooth. In a second bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, ginger and nutmeg. Add dry ingredients to wet and mix well. Fold in chocolate chips, walnuts and cranberries, if using.
- Fill the prepared loaf pan about three-quarters full with batter. Gently tap the bottom of the filled pan on the counter a few times to release air bubbles. Sprinkle additional walnuts over each loaf should you choose to do so, using your hand to gently press them into the batter. Place pan on a sheet pan for greater ease when removing it from the hot oven.
- Bake for 50 to 60 minutes, or until a toothpick inserted at the center of the loaf comes out clean. Let cool for at least 1 hour before slicing into thick chunks.
DARK CHOCOLATE BUTTERNUT SQUASH BREAD
Insanely delicious dark chocolate butternut squash bread lightened up and made gluten-free with whole grains, Greek yogurt, and applesauce. This creamy, low-calorie bread is what a chocolate lover's dreams are made of!
Provided by Megan Olson
Categories Bread Quick Bread Recipes
Time 1h55m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
- Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.
- Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 27.2 g, Fat 8.9 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 370.7 mg, Sugar 13.8 g
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