Sounds weird, right?
I promise, it’s delish! And, yes other people tasted it. I wasn’t the only one.
Over the weekend, I saw Tina post her recipe for Paleo Pumpkin-Walnut muffins. I was intrigued! I’m not gluten-free, but I had this ‘lil bugger lying in my pantry.
Got that on sale at Target, baby!
I had all of the ingredients on hand…minus one. The pumpkin! So, I used a can of squash I had. I figured, it can’t taste too bad, right?
I know what you’re thinking, it’s almost spring! But honestly, I have a weird obsession with all things fall/winter and love enjoying them year round.
So, I wound up making a few substitutions and adding some ingredients of my own. I poured it into a loaf pan and burnt my mouth eating my first piece–slathered with this amazingness:
Have you guys tried this? Wow. TJ’s, you’ve done it again!
Squash Bread (adapted from Tina’s Paleo Pumpkin-Walnut Muffins)
- 1 c. almond flour
- 1 c. canned squash
- 2 eggs
- 1/4 c. almond butter w/ flaxseeds
- 1 T wheat germ
- 1 t vanilla
- 1/4 + 1 T honey
- 1 t baking powder
- 1 t cinnamon
- 1 t pumpkin pie spice
- 3/4 c. walnuts
Preheat oven to 350. Combined ingredients in a bowl and pour into greased loaf pan. Bake for 30 minutes, or until cooked through and knife comes out clean.
So confession: I’m a huge, HUGE squash lover and I get really sad when the weather gets warmer and restaurants stop featuring it on their menus. So I’m all about the continuation of using winter squash in things! This bread looks awesome and perfect in the mornings with a little extra almond butter on top! Yum!
Squash bread sounds wonderful!! After all, zucchini bread is delicious so squash has to be too!! I have to admit I am not a huge fan of that TJ’s nut butter..don’t hate me!