Chocolate Chip, Walnuts & Pumpkin (Squash) Bread
A very moist bread. Butternut squash adds the moisture and great flavor into the bread, chocolate chips and walnuts give the extra layers of flavors and textures. The glaze makes the bread looks so attractive. A delicious bread is great at any occasion.
Yield
12 servingsPrep
15 minCook
50 minReady
80 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
brown sugar
|
* |
2 | tablespoons |
butter, unsalted
melted |
|
2 | tablespoons |
canola oil
or olive oil |
|
¼ | cup |
applesauce
|
|
4 | large |
egg whites
well beaten |
|
1 ⅓ | cups |
butternut squash
pureed, or pumpkin |
* |
1 | cup |
all-purpose flour
|
|
1 | cup |
whole-wheat flour
|
|
1 ½ | teaspoons |
baking soda
|
|
1 | teaspoon |
cinnamon
|
|
½ | teaspoon |
nutmeg
|
|
½ | teaspoon |
pumpkin pie spice
|
|
¼ | teaspoon |
cloves
|
|
¼ | teaspoon |
ginger
|
|
½ | cup |
chocolate chips
|
* |
½ | cup |
walnuts
chopped |
|
Glaze | |||
1 | tablespoon |
milk
|
|
½ | cup |
powdered sugar
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
brown sugar
|
* |
3E+1 | ml |
butter, unsalted
melted |
|
3E+1 | ml |
canola oil
or olive oil |
|
59 | ml |
applesauce
|
|
4 | large |
egg whites
well beaten |
|
315 | ml |
butternut squash
pureed, or pumpkin |
* |
237 | ml |
all-purpose flour
|
|
237 | ml |
whole-wheat flour
|
|
7.5 | ml |
baking soda
|
|
5 | ml |
cinnamon
|
|
2.5 | ml |
nutmeg
|
|
2.5 | ml |
pumpkin pie spice
|
|
1.3 | ml |
cloves
|
|
1.3 | ml |
ginger
|
|
118 | ml |
chocolate chips
|
* |
118 | ml |
walnuts
chopped |
|
Glaze: | |||
15 | ml |
milk
|
|
118 | ml |
powdered sugar
|
Directions
Preheat the oven to 350℉ (180℃) degrees.
In a large bowl, mix together the apple sauce, melted butter, canola oil, sugar, eggs and pumpkin until well combined.
Whisk together the dry ingredients and stir into the liquid mixture until well blended.
Stir in the chocolate chips and walnuts.
Pour in a greased and floured 9x5 loaf pan.
flour the loaf pan.">
Bake the bread for 45 to 50 minutes until a woonden stick inserted center comes out almost clean.
Cool in the pan on a wire rack for 10 minutes.
Remove from the pan and let cool completely on the wire rack.
Glaze
Stir together all the glazing ingredients and spread over bread.
Let the glaze set and serve.
The bread can be sliced into slices and freeze well.