Acorn Squash Bread With Chocolate Chips
1 hr 30 min
Makes one 9×5 loaf (10 slices)
A moist quick bread studded with chocolate chips, made from roasted acorn squash puree and warm spices.
| prepPreheat oven to 400°F / 200°C | ||||||
| 1 small acorn squash (or 240 ml acorn squash puree) | Roast squash 400°F / 200°C, 30–40 min until soft | Stir squash puree into wet ingredients | Fold dry ingredients into wet until just combined | Fold in most chocolate chips, top with remaining | Bake 375°F / 190°C, 40–45 min until toothpick clean | |
| 220 g all-purpose flour | Reduce oven to 375°F / 190°C, prep loaf pan | Whisk flour, baking soda, baking powder, salt & spices | ||||
| 1 teaspoon baking soda | ||||||
| 1/2 teaspoon baking powder | ||||||
| 1/4 teaspoon salt | ||||||
| 1 teaspoon cinnamon | ||||||
| 1/4 teaspoon nutmeg | ||||||
| 1/4 teaspoon ground cloves | ||||||
| 2 eggs, room temperature | Whisk eggs, oil & sugar until combined | |||||
| 120 ml olive oil | ||||||
| 100 g coconut sugar | ||||||
| 115 g semi-sweet chocolate chips (divided) | ||||||
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