One of my favorite fall foods is butternut squash. I love the sweet flavor and how well it pairs with fall spices like cinnamon, nutmeg, ginger and cloves. Since we all have enough pumpkin recipes this season, I decided to give butternut squash bread a try and was pleasantly surprised that is is amazing! It is completely Paleo, no gluten, grains, dairy, and tastes like fall. I have been eating it for breakfast every morning and it is a must if you’re in a fall mood!

Ingredients:

  1. 2 cups of grated butternut squash
  2. 3 eggs
  3. 1/4 cup coconut oil
  4. 1/4 cup water
  5. 2 tsp maple syrup
  6. 1.5 cups almond flour
  7. 1/2 cup coconut flour
  8. 1/4 tsp salt
  9. 2 tsp cinnamon or pumpkin spice
  10. 2 TB pepitas/pumpkin seeds

Instructions:

  1. Preheat oven 375 degrees
  2. Combine all of the wet ingredients in a bowl (numbers 1-5). In seperate bowl combine the dry.
  3. Mix the dry ingredients into the wet.
  4. Pour into a greased bread pan, mine is around 7″x4″
  5. Bake 40-45 minutes, or until a toothpick comes out clean. Let it cool and enjoy! Keep in refrigerator to store.

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