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
  1. Preheat oven to 350°. Line 2 (9x5-inch) loaf pans (see note) with parchment paper; spray with baking spray.
  2. 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.
  3. 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.
  4. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chocolate-chip-butternut-squash-loaf-with-pecan-streusel/