Sounds weird, right?
I promise, it’s delish! And, yes other people tasted it. I wasn’t the only one.
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.
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.