Butternut Squash and Dark Chocolate Loaf

(Adapted from The Whole Grain Gourmet)

I'm not a baker ... most of my attempts have been met with disappointment and frustration.  This recipe however, was a triumph - rich, moist, flavourful, my most successful baked good to date!  Loved everything about it - enjoy!

1/3 cup unsalted butter, at room temperature

¼ cup honey
½ cup packed natural brown sugar

1 tsp vanilla extract
2 eggs

1 ½ cups roasted butternut squash puree

1 cup white flour

¾ cup (minus ½ tbsp) whole wheat flour
½ tsp salt
½ tsp cinnamon
1 tsp baking soda, diluted in 1/4 cup hot water
½ cup dark chocolate chips
½ cup chopped pecans (I used walnuts)

Preheat oven to 325 degrees. Combine flour, cinnamon, and salt in a bowl. Whisk and put aside.

In another large bowl combine butter, honey and sugar. Beat for two minutes. Add the eggs and lightly beat until just combined. Mix in squash and vanilla - do not overmix. Gradually beat in the flour mixture in thirds.

Dilute the baking soda in the water and beat into batter. By hand, stir in the chocolate and nuts.

Pour the batter into a greased 9x5 inch loaf pan and bake at 325 for approximately 55-65 minutes. Test with a toothpick for doneness, and be careful not to over-bake or the loaf will dry out. Once out of the oven let cool 10 minutes, then remove loaf from pan and cool on a wire rack. Delicious if eaten warm, though it does tend to fall apart! After a few hours it slices more cleanly.