Whole Wheat Almond Honey Butternut Squash Bread

After making the Butternut Squash Lasagna (did I mention I like butternut squash?) I had leftover squash. Hmmmmmmmm....Google it!  I discovered this recipe which is packed with great ingredients (other than butternut squash!)

Ingredients:

• 1 3/4 cups whole wheat flour
• 1 cup butternut squash puree
• 1/3 cup honey
• 1/3 cup vegetable oil
• 1/4 cup warm water
• 2 eggs
• 1 tsp almond extract
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ginger
• 1/2-3/4 a cup sliced honey roasted almonds

Preparation:

1. Pre heat oven to 325.
2. In a medium  mixing bowl sift together, flour, baking soda, cinnamon, nutmeg, ginger, salt. Set aside
3. In a separate bowl whisk together eggs and oil. Then add in your squash, honey, water and almond extract.
4. Whisk until blended.
5. Mix into dry ingredients.
6. Transfer into a greased 9 x 5 loaf pan, sprinkle with almonds and bake for 55-65 minutes.
7. Allow to cool for 15-30 minutes before removing from pan.