Warming spices and crunchy pecans make this Chocolate Chip Butternut Squash Loaf with Pecan Streusel one of our favorites.
Chocolate Chip Butternut Squash Loaf with Pecan Streusel
Ingredients
- Batter:
- 3½ cups all-purpose flour
- 3 cups granulated sugar
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- 1½ teaspoons apple pie spice
- 2 cups mashed cooked butternut squash
- ¾ cup vegetable oil
- ½ cup water
- 4 large eggs
- 2 (4-ounce) bars bittersweet chocolate, chopped
- Streusel:
- ¾ cup chopped pecans*
- ½ cup quick oats
- ½ cup all-purpose flour
- ½ cup firmly packed light brown sugar
- 1 teaspoon apple pie spice
- ½ teaspoon kosher salt
- ⅓ cup unsalted butter, melted
- Serve with French Market Coffee Dark Roast Streetcar Blend
Instructions
- Preheat oven to 350°. Line 2 (9x5-inch) loaf pans (see note) with parchment paper; spray with baking spray.
- For batter: In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and pie spice until combined. Add squash, oil, ½ 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 wire rack. Serve with coffee.
Notes
*We used Cane River Pecan Co. pecans.
Note: If you have only 1 (9x5-inch) loaf pan, you can make this recipe in two batches. These loaves freeze well.
Note: If you have only 1 (9x5-inch) loaf pan, you can make this recipe in two batches. These loaves freeze well.
