"Butternut Squash and Pear" Chocolate Bread Loaf

Tiffany Bannworth


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


★★★★★ 1 vote

20 Min
40 Min


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

How to Make "Butternut Squash and Pear" Chocolate Bread Loaf


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

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