Best Dark Chocolate Butternut Squash Bread Recipes

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DARK CHOCOLATE BUTTERNUT SQUASH BREAD



Dark Chocolate Butternut Squash Bread image

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

cooking spray
½ cup unsweetened applesauce
⅓ cup nonfat Greek yogurt
¼ cup coconut oil
½ cup sucralose-sugar blend for baking (such as Truvia® Baking Blend)
2 large egg whites
¼ cup unsweetened almond milk
½ cup pureed butternut squash
1 ½ teaspoons almond extract
⅔ cup unsweetened cocoa powder
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 ⅓ cups oat flour
¼ cup miniature chocolate chips, divided

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

BUTTERNUT SQUASH BREAD WITH DARK CHOCOLATE AND WALNUTS



Butternut Squash Bread with Dark Chocolate and Walnuts image

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

2 eggs
¼ cup granulated sugar
⅓ cup packed light brown sugar
7.5 ounces peeled, seeded, steamed and pureed butternut squash
⅔ cups coconut oil
1½ cups Organic Red Fife Wheat Flour
1 teaspoon baking soda
1 teaspoon baking powder
½ generous teaspoon cinnamon
½ teaspoon table salt
⅛ teaspoon ground dried ginger
⅛ teaspoon nutmeg
1 cup dark chocolate chips
1 cup lightly toasted walnuts, plus extra for decorating top
Optional:
½ cup dried cranberries

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.

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