1 C Butternut Squash Puree, 2 Eggs, 1/2 C olive oil or melted coconut oil, 1/4 C Water, 1.5 C coconut sugar,

1 3/4 C sprouted buckwheat flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cardamom

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Preheat oven to 350*. Grease and flour one 8.5x4.5x2.5 inch loaf pan 

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In a large bowl, mix together the butternut squash puree, eggs, oil, water and coconut sugar until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, and spices.

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Stir dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan. 

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Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean

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Let cool for 5 minutes in pan then turn onto Pampered Chef Cooling Rack.

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Cut a slice and top off with Cedar Pines Ranch Apple Butter … My Favorite part of fall