"butternut squash and pear" chocolate bread loaf
(1 rating)
This is very moist treat. We enjoy this with tea or warm apple cider.
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(1 rating)
yield
12 serving(s)
prep time
20 Min
cook time
40 Min
Ingredients For "butternut squash and pear" chocolate bread loaf
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2 cbutternut squash, diced
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1 stickbutter, unsalted
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2 cfresh pears, diced
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3 cflour
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2 1/2 cdark brown sugar
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1 cvegetable or coconut oil
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3eggs
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1/3 chershey's special dark cocoa powder
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1 1/2 tspbaking soda
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1 tspbaking powder
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1 tspsalt
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2 Tbspcinnamon
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1/2 tspginger
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1/4 tspnutmeg
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1/4 tspclove
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2 Tbspvanilla
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2 Tbspsouthern butter pecan coffee creamer
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1/2 calmonds, slivered or sliced
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non-stick olive oil cooking spray
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cocoa powder for dusting
How To Make "butternut squash and pear" chocolate bread loaf
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1Preheat oven at 325.
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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.
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3Pour squash and butter into blender, along with diced pears. Puree. Set aside.
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4In a mixing bowl, beat the sugar, eggs, oil, vanilla, and coffee creamer for 3 minutes.
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5Add the dry ingredients, slowing, while mixing.
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6Add puree.
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7Spray two loaf pans with non-stick spray and lightly dust with cocoa powder.
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8Pour batter evenly into two pans. I prefer stoneware.
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9Sprinkle almonds atop without mixing.
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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.
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Categories & Tags for "Butternut Squash and Pear" Chocolate Bread Loaf:
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