Fall baking can feel overwhelming with all the pumpkin recipes flooding our social feeds. But if you’re looking to try something different this season, this acorn squash bread might be exactly what you need. I started making this recipe a few years ago when I had extra squash from my garden, and it’s since become a fall favorite in our house. It’s moist, not too sweet, and has a wonderful nutty flavor that makes it perfect for breakfast or an afternoon snack with coffee.
Ingredient Substitutions
Acorn squash can be replaced with butternut squash or pumpkin puree for similar flavor and texture. Use the same amount of puree as the recipe calls for cooked acorn squash. These alternatives offer comparable nutritional benefits and are often more readily available.
White sugar can be substituted with coconut sugar or a stevia-erythritol blend for a lower glycemic option. Use coconut sugar in a 1:1 ratio, but reduce the amount by 25% when using stevia-erythritol blends, as they’re sweeter. Adjust liquid ingredients if needed to maintain proper batter consistency.
Plain flour can be swapped with whole wheat flour or a gluten-free all-purpose blend for added nutrition or to accommodate gluten sensitivities. When using whole wheat flour, use 7/8 cup for every cup of white flour and slightly increase the liquid ingredients. For gluten-free blends, follow the manufacturer’s substitution guidelines, typically using a 1:1 ratio.
| Preparation Time | 20-30 minutes |
| Cooking Time | 90-115 minutes |
| Total Time | 110-145 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 25-30 g
- Fat: 70-80 g
- Carbohydrates: 230-250 g
Ingredients
- 1/4 tsp salt
- coarse sugar for topping
- 1 tsp ground cinnamon
- 1.5 cups white sugar
- 1.5 cups all-purpose flour (I always use King Arthur all-purpose flour)
- 2 large eggs (room temperature)
- 1/2 tsp freshly grated nutmeg (for best flavor)
- 1/2 cup chopped pecans (optional, adds a nice crunch)
- 1/2 cup olive oil (or other neutral oil)
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cloves
- 1 small acorn squash
Step 1: Prepare and Roast the Squash
Start by cutting the squash in half.
Use a spoon to scoop out the seeds and stringy insides.
Place the squash halves, cut side down, on a high-sided baking tray.
Fill the tray with about ½ an inch of water to help with moisture during roasting.
Step 2: Roast the Squash
Preheat your oven to 350°F (175°C).
Once heated, roast the squash for 45 minutes to 1 hour, or until the flesh is very tender.
Remove the tray from the oven and let the squash cool, but keep the oven on for baking the bread.
Step 3: Puree the Squash
Once cooled, scoop out the cooked squash flesh using a spoon.
Transfer the flesh to a food processor or blender and puree until smooth.
Measure out 1 cup of the puree and set it aside for use in the bread batter.
Step 4: Mix the Wet Ingredients
In a medium-sized bowl, blend together the 1 cup of squash puree, sugar, oil, and eggs.
Mix until well combined and smooth.
Step 5: Combine with Dry Ingredients
In a separate bowl, sift together the flour, spices, baking soda, baking powder, and salt.
Gradually add the dry mixture to the squash mixture, stirring until the batter is smooth and free of lumps.
If desired, fold in the nuts at this stage.
Step 6: Prepare the Bread Pan and Bake
Grease and flour your bread pan to prevent sticking.
Pour the batter into the prepared pan, spreading it evenly.
Generously sprinkle coarse sugar on top for a sweet crust.
Bake in your preheated 350°F (175°C) oven for 45-55 minutes.
The bread is done when a toothpick inserted into the center comes out clean.
Step 7: Optional Streusel Topping
If you want to elevate your bread, consider adding a streusel topping before baking.
This adds an extra layer of flavor and texture, making the bread even more delicious.
