Chocolate Chip, Walnuts and Pumpkin (Squash) Bread

Name: Chocolate Chip, Walnuts and Pumpkin (Squash) Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup brown sugar; 2 tablespoons butter, unsalted melted; 2 tablespoons canola oil or olive oil; 1/4 cup applesauce; 4 large egg whites well beaten; 113 cups butternut squash pureed, or pumpkin; 1 cup flour, all-purpose; 1 cup whole wheat flour; 1 1/2 teaspoons baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon cloves; 1/4 teaspoon ginger; 1/2 cup chocolate chips; 1/2 cup walnuts chopped; 1 tablespoon milk; 1/2 cup powdered sugar

Servings: persons

1/2 cup brown sugar
2 tablespoons butter, unsalted melted
2 tablespoons canola oil or olive oil
1/4 cup applesauce
4 large egg whites well beaten
113 cups butternut squash pureed, or pumpkin
1 cup flour, all-purpose
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 cup chocolate chips
1/2 cup walnuts chopped
1 tablespoon milk
1/2 cup powdered sugar

1
Preheat the oven to 350F (180C) degrees.
2
In a large bowl, mix together the apple sauce, melted butter, canola oil, sugar, eggs and pumpkin until well combined.
3
Whisk together the dry ingredients and stir into the liquid mixture until well blended.
4
Stir in the chocolate chips and walnuts.
5
Pour in a greased and floured 9x5 loaf pan.
6
Bake the bread for 45 to 50 minutes until a woonden stick inserted center comes out almost clean.
7
Cool in the pan on a wire rack for 10 minutes.
8
Remove from the pan and let cool completely on the wire rack.
9
Stir together all the glazing ingredients and spread over bread.
10
Let the glaze set and serve.
11
The bread can be sliced into slices and freeze well.

46838

kcal

Calories

5235

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup brown sugar, 2 tablespoons butter, unsalted melted, 2 tablespoons canola oil or olive oil, 1/4 cup applesauce, and more.

Yes, Chocolate Chip, Walnuts and Pumpkin (Squash) Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!