Butternut Bread with Walnuts and Chocolate Chips

Ingredients:
*1 cup butternut squash purée
2 eggs
1/2 cup coconut oil, melted and cooled
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp orange extract
1 3/4 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup roughly chopped walnuts
1/3 cup mini chocolate chips

Preheat oven to 350°F (175°C). Grease (vegetable shortening or butter) and flour one 8.5 x 4.5 x 2.5 inch loaf pan.

In a large bowl (KitchenAid mixer with paddle attachment), mix together the butternut squash puree, eggs, oil, water, orange extract, and sugars until thoroughly combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Stir the dry ingredients into the butternut squash mixture in two additions. Combine just until incorporated; do not over mix. Mix in walnuts and chocolate chips gently.  Pour batter into the prepared pan.

Bake for 65-75 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

*I prefer to roast my own honeynut butternut squash for the best tasting bread.  Those little dickens can be hard to find, so you can substitute canned butternut, pumpkin, or sweet potato puree with similar, delicious results.