I am so excited about this bread! I had been wanting to try a bread with some kind of squash in it so that it wouldn't have to have so much nut flour. I was hoping that Naomi was going to post her recipe, but a different recipe won the vote:) She posted a lovely looking Pecan Apple Bread that I am looking forward to trying. So, since it looks like I will have to wait a bit for her recipe for squash bread, I just decided to wing it and try my own concoction. This bread was super easy and it turned out very moist and kind of sweet. Of course, anything made with nut flour tends to have a very short stature but that doesn't affect the taste. When I took the first bite of this bread, I was blown away at how much it tasted like corn bread--with no corn! After it has been in the fridge for a while, it still taste very close to cornbread but it is a little sweeter after it sits. This is perfect for toast or just to have slice as a side or snack.
Place squash and eggs in blender and blend until smooth. Add salt, soda, vinegar, agave if using, and oil. Blend again. Pour batter into mixing bowl and add almond flour. Blend using hand mixer until well mixed. I tried blending it in the blender after adding flour, and it was a little too thick for my blender. Pour batter into greased loaf pan and bake for 30-40 minutes. I used a stone pan and it worked perfectly. Also, oven times may vary because my oven tends to cook a little hot. I always cover the top just after it browns so that it doesn't burn:) Let cool in pan 15 minutes and then place on cooling rack to cool more. Slice and enjoy! Store in fridge.