Place the diced butternut squash and the stick of butter in the saucepan. Cook until the tender. Sometimes I substitute a bag of diced frozen butternut squash instead of fresh. Makes this step go rather quickly.
Pour squash and butter into blender, along with diced pears. Puree. Set aside.
In a mixing bowl, beat the sugar, eggs, oil, vanilla, and coffee creamer for 3 minutes.
Add the dry ingredients, slowing, while mixing.
Spray two loaf pans with non-stick spray and lightly dust with cocoa powder.
Pour batter evenly into two pans. I prefer stoneware.
Sprinkle almonds atop without mixing.
Place in oven at 325. Cook for 40 minutes respectively. I frequently check mine by sticking a piece of uncooked spaghetti into the center, until it comes out clean.