Cooked butternut squash adds moisture and a light sweetness that pairs perfectly with rich chocolate chips and a spice-filled streusel topping.
Chocolate Chip Butternut Squash Loaf with Pecan Streusel
Serves: 2 (9x5-inch) loaves
Ingredients
- Batter:
- 3 1⁄2 cups all-purpose flour
- 3 cups granulated sugar
- 1 tablespoon baking powder
- 1 1⁄2 teaspoons kosher salt
- 1 1⁄2 teaspoons apple pie spice
- 2 cups mashed cooked butternut squash
- 3⁄4 cup vegetable oil
- 1⁄2 cup water
- 4 large eggs
- 2 (4-ounce) bars bittersweet chocolate, chopped
- Streusel:
- 3⁄4 cup chopped pecans
- 1⁄2 cup quick-cooking oats
- 1⁄2 cup all-purpose flour
- 1⁄2 cup firmly packed light brown sugar
- 1 teaspoon apple pie spice
- 1⁄2 teaspoon kosher salt
- 1⁄3 cup unsalted butter, melted
Instructions
- Preheat oven to 350°. Line 2 (9x5-inch) loaf pans (see kitchen tip) with parchment paper; spray with baking spray with flour.
- For batter: In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and pie spice until combined. Add squash, oil, 1⁄2 cup water, and eggs, and whisk until just combined. Fold in chocolate. Divide batter between prepared pans, and place on a rimmed baking sheet.
- For streusel: In a medium bowl, whisk together pecans, oats, flour, brown sugar, pie spice, and salt. Add melted butter, and stir until combined. Sprinkle on top of batter.
- Bake until streusel is golden brown and a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
