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Acorn Squash Bread
Acorn squash bread is a delicious way to use winter squashes. It's sweet with warm spices but a bit more delicate than pumpkin bread.
Course
Breakfast Quick Bread
Cuisine
American - Vintage
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
Calories
344
kcal
Author
Marye Audet-White
Equipment
Loaf Pan
Ingredients
1
cup
acorn squash
mashed or pureed
1
cups
sugar
½
cup
brown sugar
¼
cup
vegetable oil
2
tablespoons
butter
melted
½
teaspoon
vanilla
2
eggs
1 ½
cups
all-purpose flour
1
teaspoon
ground cinnamon
½
teaspoon
ground cloves
½
teaspoon
nutmeg
1
teaspoon
baking soda
½
teaspoon
baking powder
¼
teaspoon
kosher salt
Instructions
Grease and flour your bread pan (or line with parchment) and set aside.
In a medium-sized bowl blend together 1 cup of acorn squash puree, sugar, oil, melted butter, and the eggs.
In a separate bowl, sift together the flour, spices, baking soda, baking powder, and salt.
Slowly add the dry ingredients to the squash mixture and mix until no longer lumpy.
Spoon the batter into the prepared bread pan.
Generously sprinkle the top of the bread with sugar.
Bake in your preheated 350°F oven for 45-55 minutes until set.
A toothpick inserted into the center of the bread should come out clean.
Notes
Storage:
Wrap in plastic wrap and store on the counter for 3 days. Freeze for up to 3 months.
Tips:
If you are using frozen squash make sure to thaw and drain it very well before using.
Don't overmix! Over-mixing develops gluten that makes bread tough. Only stir until the wet ingredients are mixed with dry ingredients.
Remember if you change to squash muffins, you will need to adjust the baking time down a few minutes.
Nutrition
Calories:
344
kcal
|
Carbohydrates:
59
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.2
g
|
Cholesterol:
48
mg
|
Sodium:
253
mg
|
Potassium:
149
mg
|
Fiber:
1
g
|
Sugar:
38
g
|
Vitamin A:
212
IU
|
Vitamin C:
2
mg
|
Calcium:
42
mg
|
Iron:
2
mg