Sweet Butternut Squash Bread With Chocolate And Wal

Name: Sweet Butternut Squash Bread With Chocolate And Walnut Brittle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g walnuts, coarsely chopped; 200 g dried figs, chopped; 3 tbsp orange juice; 500 g butter, softened; 200 g caster sugar + 3 tbsp; 1 tsp vanilla essence; 5 medium eggs; 325 g plain flour; 3 heaped tsp baking powder; 100 g ground almonds; 600 g butternut squash, peeled and grated; 150 g double cream; 25 g coconut oil; 150 g dark chocolate

Servings: persons

150 g walnuts, coarsely chopped
200 g dried figs, chopped
3 tbsp orange juice
500 g butter, softened
200 g caster sugar + 3 tbsp
1 tsp vanilla essence
5 medium eggs
325 g plain flour
3 heaped tsp baking powder
100 g ground almonds
600 g butternut squash, peeled and grated
150 g double cream
25 g coconut oil
150 g dark chocolate

1
Heat oven to 350u00b0F. Mix 1 cup walnuts with the figs and orange juice. In a bowl, whisk together the butter, 1 cup sugar, vanilla extract and a pinch of salt until creamy then stir in the eggs one at a time.
2
Fold in the flour, baking powder and almonds then stir in the shredded squash and the walnut and fig mixture. Transfer to a greased and floured 12 inch loaf pan and bake for about 75 minutes. Allow to cool for 10 minutes in the pan before turning out on a wire rack.
3
To make the brittle, heat 3 tbsp sugar in a frying pan, add the remaining walnuts, allow to caramelize for a minute then pour out onto a baking sheet lined with lightly greased foil. Spread out and leave to harden.
4
Heat cream and coconut oil in a pan, remove from the heat and stir in the chocolate until melted. Spread evenly over the cooled cake then chop the walnut brittle and sprinkle over the top. Leave to set for about 2 hours then serve.

3461

kcal

Calories

302

Fat

187

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 150 g walnuts, coarsely chopped, 200 g dried figs, chopped, 3 tbsp orange juice, 500 g butter, softened, and more.

Yes, Sweet Butternut Squash Bread With Chocolate And Walnut Brittle falls under the Vegetarian 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!

Sweet Butternut Squash Bread With Chocolate And Walnut Brittle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions