This delicious quick bread is my new favorite fall treat!
Jump to:
❤️ Why I love this recipe
- This homemade acorn squash bread is so versatile! It can be served as breakfast, a quick afternoon snack or with whipped cream as dessert.
- I love the savory taste with "just the right amount of sweetness" that this moist vegetable bread brings.
- The loaf provides a blank slate for you to add a personal layer of flavor just before baking by finishing with nuts, white chocolate chips, or coconut.
Quick breads are such a great addition for any cook at any level - beginner or experienced. Learning to master a quick bread means that you have a delicious dish that can be prepared quickly and reliably every time.
We love this peanut butter banana bread, too.
🧾 Ingredients
This is an "at a glance" list of ingredients. You'll find the list and the measurements in the printable recipe card below.
🔪 Instructions
- Whisk together the wet ingredients completely.
- Blend the dry ingredients together well. Make sure spices and leavening are equally distributed.
- Add the dry ingredients to the wet ingredients and mix gently until well combined.
- Spoon the batter into the prepared baking dish and bake. Let the bread cool before slicing.
🥫 Storage
For uncut loaves of quick bread (or large portions) wrap tightly in plastic wrap, place in a Ziploc, or put in an airtight container. It will be fine on the counter for up to 3 days.
You can freeze for up to 3 months. I like to cut the acorn squash bread into slices and flash freeze them on a baking sheet. Once frozen I put them in a freezer container with parchment between each slice.
This way I can grab and thaw just enough for what I need and they won't lose their shape during storage.
🧑🏻🍳 Baker's notes
⭐ Expert Tip: Be ready to bake. That means preheat your oven, prepare your pans, assemble your ingredients. With quick breads, the baking soda and baking powder start the rising process right when they get wet. You want to be ready to go as soon as you combine the wet and dry ingredients.
- Once your acorn squash is baked you can add it to the bowl of a food processor and pulse it to a smooth puree.
- If you are using frozen squash make sure to thaw and drain it very well before using.
- Baking is particular; you must measure your ingredients accurately. Measure dry ingredients with dry measuring cups (usually marked ¼, ⅓, ½ and 1 cup) and wet ingredients with equipment made for liquid measuring cups (marked ounces, cups, ml) and measuring spoons marked similarly.
- 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 muffins, you will need to adjust the baking time down a few minutes.
💡Great Idea: These flavorful loaves of bread make incredible French Toast! Dip slices in a beaten egg base (for extra awesomeness, add a little vanilla, a shake of cinnamon, and an extra spoonful of brown sugar,) fry lightly in butter and serve with warm maple syrup.
✨ FAQs
Winter squash varieties, including acorn, butternut, and pumpkin, grow longer on the vine and that lets the skin get tough. Try putting the squash in the microwave for 3 or 4 minutes, allow it to cool, and it should be easier for you to cut.
Yes! Substituting applesauce in a 1:1 ratio is perfect for muffins and quick breads. So in this recipe, you would swap ¼ cup of applesauce for the ¼ cup of vegetable oil. Be aware that it will change the texture a bit.
🫶 We recommend
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
These are the tools and products I use in this recipe. (Adrienne leave this list for me)
If you enjoy quick breads give this cranberry and orange bread a try. It's a great chance for your family to eat more fruits and veggies!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Acorn Squash Bread
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 optional
- 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 size bowl blend together 1 cup of puree, sugar, the 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
- Preheat your oven, prepare your pans, assemble your ingredients. With quick breads, the baking soda and baking powder start the rising process right when they get wet. You want to be ready to go as soon as you combine the wet and dry ingredients.
- Once your acorn squash is baked you can add it to the bowl of a food processor and pulse it to a smooth puree.
- If you are using frozen squash make sure to thaw and drain it very well before using.
- Baking is particular; you must measure your ingredients accurately. Measure dry ingredients with dry measuring cups (usually marked ¼, ⅓, ½ and 1 cup) and wet ingredients with equipment made for liquid measuring cups (marked ounces, cups, ml) and measuring spoons marked similarly.
- 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.
Comments
No Comments