This morning finally brought on the coolness I’ve been craving this week.  All was going well—a pair of wool socks were on my feet, the crackling of the coffee brewing was in harmony with the sizzling of a hot breakfast on the stove—and then (cue record screeching) the sun came out.  We will get our fall, Californians.  I’m just learning to be patient, as my sweater collection collects more dust.  I yearn to have a day to cozy up and read a book without feeling like I’m cheating on Summer.
I figured if I couldn’t feel Fall, I might as well taste it.  Since the butternut squash came up at the farm this week, I decided it was time to put the Kabochas to the side and try something new. 
Waltham Butternut Bread
2 1/2 cups Almond Flour
1/2 tsp Salt
1/2 tsp Baking Soda
2 tsp Cinnamon
1 1/2 tsp Allspice
1/2 tsp Nutmeg
1/2 tsp Ginger
1/4 tsp Cloves
3 Eggs
1/2 cup Honey
1 cup Butternut Squash, Pureed
1/2 cup Walnuts
As par, mix wet & dry ingredients separately and mix dry ingredients in with the wet.  Whisk until smooth. Coat a 9 x 5 bread pan with oil or butter (I used coconut oil), pour the batter and top with walnuts.  Bake on 350 for about 45 minutes. 
This morning finally brought on the coolness I’ve been craving this week.  All was going well—a pair of wool socks were on my feet, the crackling of the coffee brewing was in harmony with the sizzling of a hot breakfast on the stove—and then (cue record screeching) the sun came out.  We will get our fall, Californians.  I’m just learning to be patient, as my sweater collection collects more dust.  I yearn to have a day to cozy up and read a book without feeling like I’m cheating on Summer.
I figured if I couldn’t feel Fall, I might as well taste it.  Since the butternut squash came up at the farm this week, I decided it was time to put the Kabochas to the side and try something new. 
Waltham Butternut Bread
2 1/2 cups Almond Flour
1/2 tsp Salt
1/2 tsp Baking Soda
2 tsp Cinnamon
1 1/2 tsp Allspice
1/2 tsp Nutmeg
1/2 tsp Ginger
1/4 tsp Cloves
3 Eggs
1/2 cup Honey
1 cup Butternut Squash, Pureed
1/2 cup Walnuts
As par, mix wet & dry ingredients separately and mix dry ingredients in with the wet.  Whisk until smooth. Coat a 9 x 5 bread pan with oil or butter (I used coconut oil), pour the batter and top with walnuts.  Bake on 350 for about 45 minutes. 

This morning finally brought on the coolness I’ve been craving this week.  All was going well—a pair of wool socks were on my feet, the crackling of the coffee brewing was in harmony with the sizzling of a hot breakfast on the stove—and then (cue record screeching) the sun came out.  We will get our fall, Californians.  I’m just learning to be patient, as my sweater collection collects more dust.  I yearn to have a day to cozy up and read a book without feeling like I’m cheating on Summer.

I figured if I couldn’t feel Fall, I might as well taste it.  Since the butternut squash came up at the farm this week, I decided it was time to put the Kabochas to the side and try something new. 

Waltham Butternut Bread

  • 2 1/2 cups Almond Flour
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1 1/2 tsp Allspice
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ginger
  • 1/4 tsp Cloves
  • 3 Eggs
  • 1/2 cup Honey
  • 1 cup Butternut Squash, Pureed
  • 1/2 cup Walnuts

As par, mix wet & dry ingredients separately and mix dry ingredients in with the wet.  Whisk until smooth. Coat a 9 x 5 bread pan with oil or butter (I used coconut oil), pour the batter and top with walnuts.  Bake on 350 for about 45 minutes. 

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