"Butternut Squash and Pear" Chocolate Bread Loaf

3
Tiffany Bannworth

By
@MissAnubis

This is very moist treat. We enjoy this with tea or warm apple cider.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
20 Min
Cook:
40 Min

Ingredients

2 c
butternut squash, diced
1 stick
butter, unsalted
2 c
fresh pears, diced
3 c
flour
2 1/2 c
dark brown sugar
1 c
vegetable or coconut oil
3
eggs
1/3 c
hershey's special dark cocoa powder
1 1/2 tsp
baking soda
1 tsp
baking powder
1 tsp
salt
2 Tbsp
cinnamon
1/2 tsp
ginger
1/4 tsp
nutmeg
1/4 tsp
clove
2 Tbsp
vanilla
2 Tbsp
southern butter pecan coffee creamer
1/2 c
almonds, slivered or sliced
non-stick olive oil cooking spray
cocoa powder for dusting

Step-By-Step

1Preheat oven at 325.
2Place 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.
3Pour squash and butter into blender, along with diced pears. Puree. Set aside.
4In a mixing bowl, beat the sugar, eggs, oil, vanilla, and coffee creamer for 3 minutes.
5Add the dry ingredients, slowing, while mixing.
6Add puree.
7Spray two loaf pans with non-stick spray and lightly dust with cocoa powder.
8Pour batter evenly into two pans. I prefer stoneware.
9Sprinkle almonds atop without mixing.
10Place 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.