Chocolate chip & pecan butternut bread

Love banana bread? You’ll love this butternut bread, which is really more of a cake. The squash provides sweetness while keeping the texture dense and squidgy

Ingredients:

• 250g butternut squash
• 2 eggs
• 125ml vegetable or sunflower oil
• 200g light brown soft sugar
• 100ml milk
• 2 tsp vanilla extract
• ¼ tsp ground nutmeg
• 2 tsp ground cinnamon
• 225g self-raising flour
• 1 tsp baking powder
• 100g dark chocolate , chopped
• 75g pecans , roughly chopped

Directions:

• Cut the squash into 2cm cubes, tip into a heatproof bowl, then add 2 tbsp water, cover with a heatproof plate or lid, and microwave on high for 5-8 mins until soft. (Or, roast or air-fry for 15-20 mins at 200C/180C fan/gas 6.) Leave to cool.
• Heat the oven to 200C/180C fan/gas 6 and line a 900g loaf tin with baking parchment. Mash the squash using a fork, then add the eggs, oil, sugar, milk, vanilla extract, spices and ½ tsp salt. Mix until smooth, then add the flour and baking powder. Mix again until smooth and no pockets of flour remain.
• Stir through most of the chopped chocolate and pecans. Scrape the batter into the prepared tin and scatter over the remaining chocolate and pecans.
• Bake in the centre of the oven for 50 mins until risen and golden, and a skewer inserted into the centre of the cake comes out clean. If any wet batter clings to the skewer, return to the oven for another 5 mins, then check again. Once cooked, leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container at room temperature for up to five days, or frozen for up to three months

Nutrition per serving:

• kcal345
• fat19g
• saturates4g
• carbs36g
• sugars0g
• fibre3g
• protein5g
• salt0.3g