Butternut Bread with Chocolate Chips and Pecans

• butternut squash↗250g g
• eggs↗2
• vegetable or sunflower oil125ml ml
• soft light brown sugar↗200g g
• milk↗100ml ml
• vanilla extract↗2 tsp tsp
• ground nutmeg↗¼ tsp tsp
• ground cinnamon↗2 tsp tsp
• self-raising flour↗225g g
• baking powder↗1 tsp tsp
• dark chocolate↗100g g

  chopped

• pecans↗75g g

  coarsely chopped

Step-by-step instructions

1. 1

   Cut the butternut squash into 2 cm cubes, place in a microwave‑safe bowl, add 2 tbsp water, cover with a microwave‑safe plate or lid and microwave on high power for 5‑8 minutes until tender. (Alternatively roast or air‑fry for 15‑20 minutes at 200 °C/180 °C fan/gas 6.) Let cool.

2. 2

   Preheat the oven to 180 °C/160 °C fan/gas 4 and line a 900 g loaf pan with parchment. Mash the squash with a fork, then add eggs, oil, sugar, milk, vanilla extract, spices and ½ tsp salt. Mix until smooth, then add self‑raising flour and baking powder. Mix again until no flour streaks remain.

3. 3

   Stir in most of the chopped dark chocolate and pecans. Transfer the batter to the prepared pan and sprinkle the remaining chocolate and pecans on top.

4. 4

   Bake in the centre of the oven for 1 hr 10 min, until risen and golden, and a skewer inserted in the centre comes out clean. If wet batter remains on the skewer, return to the oven for another 5 min, then check again. After baking, cool in the pan for 15 min, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to five days or freeze for up to three months.