Acorn Squash Bread Recipe
Acorn Squash Bread Recipe is a soft, warmly spiced quick bread made with acorn squash puree, applesauce, vanilla, and fall spices. It bakes into two tender loaves that are perfect for breakfast, snacking, or sharing.
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Servings: 2 loaves
Ingredients
- 2 cups acorn squash puree
- 1/2 cup applesauce
- 1 1/3 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- Fall spices to taste (such as cinnamon, nutmeg, and cloves)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Instructions
Preheat the Oven
- Preheat the oven to 350°F. Grease two bread pans and set aside.
Prepare the Wet Ingredients
- In a small mixing bowl, combine the acorn squash puree, applesauce, sugar, eggs, and vanilla. Stir until the mixture is smooth and fully blended.
Prepare the Dry Ingredients
- In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and desired fall spices. Mix until evenly distributed.
Combine the Batter
- Add the wet ingredients to the dry ingredients. Stir until the batter is completely combined and no dry streaks remain. Do not overmix.
Fill the Pans
- Divide the batter evenly between the prepared bread pans and smooth the tops.
Bake
- Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of each loaf comes out clean or with a few moist crumbs.
Cool and Serve
- Remove the pans from the oven and allow the loaves to cool before slicing and serving.
Notes
To make this recipe gluten free, substitute the flour with a certified gluten-free all-purpose flour blend that is designed for baking. Also confirm that the vanilla, baking powder, baking soda, applesauce, and any packaged spices are certified gluten free, as additives can vary by brand. For best texture, use a gluten-free flour blend that already contains xanthan gum, or add it if your blend does not. Grease the pans well and allow the loaves to cool fully before slicing, as gluten-free quick breads are often more delicate while warm.