Spiced Delicata Squash Bread w/ Chocolate Chunks

1 1/2 CUP FLOUR

1 TEASPOON BAKING SODA

1/2 TEASPOON BAKING POWDER

1 TABLESPOON CINNAMON

1/2 TEASPOON NUTMEG NUTMEG

1/2 TEASPOON SALT

2 EGGS

3/4 CUP BUTTER MELTED

1 CUP BROWN SUGAR

1 CUP DELICATA SQUASH/PUMPKIN PURÉE

1 TEASPOON VANILLA

1/2 CUP CHOCOLATE CHUNKS/CHIPS

PREHEAT OVEN TO 350 DEGREES. MIX TOGETHER BROWN SUGAR AND BUTTER. ADD PURÉED SQUASH AND MIX UNTIL COMBINED. ADD ONE EGG AT A TIME, MIXING EACH FULLY BEFORE ADDING THE NEXT. ADD VANILLA. NEXT, ADD IN ALL DRY INGREDIENTS; FLOUR, BAKING SODA, BAKING POWDER, SPICES & SALT. WHEN JUST COMBINED, ADD IN THE CHOCOLATE CHUNKS. MIX UNTIL EVERYTHING IS COMBINED BUT DO NOT OVER MIX. LINE A LOAF PAN WITH PARCHMENT PAPER. POUR BATTER INTO LINED LOAF PAN. TOP WITH A FEW EXTRA CHOCOLATE CHUNKS & BAKE FOR 55 MINUTES OR UNTIL TOOTH PICK INSERT COMES OUT CLEAN.

**ROASTING DELICATA SQUASH: PREHEAT OVEN TO 425 DEGREES. CUT OPEN 1 MEDIUM SIZED DELICATA SQUASH AND SCOOP OUT THE SEEDS. ROAST FACE DOWN ON A PARCHMENT LINED BAKING SHEET FOR 15-20 MINUTES. SCOOP OUT THE FLESH AND MASH IT UP. THIS RECIPE CAN BE USED WITH PUMPKIN/BUTTERNUT/HONEYNUT SQUASH.