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–+ servings
Slices of buttered acorn squash bread on a piece of parchment paper.
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Acorn Squash Bread

This Spiced Acorn Squash Bread is a moist, tender, and lightly sweetened quick bread that is perfect for a fall-flavored breakfast, snack, or dessert. Not only is it super easy to make, but this two-loaf recipe is also freezer-friendly, making it perfect for busy weekday mornings. Pair it with a warm cup of coffee or tea for a cozy fall treat.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings 24 slices (2 loaves)
Calories 232kcal
Author Ashley Petrie, RDN, LDN

Equipment

  • Loaf pan
  • Immersion blender, blender, or food processor

Ingredients

For the Acorn Squash Puree

  • 1 whole acorn squash makes about 2 cups of acorn squash puree
  • ½ tablespoon olive oil

For the Acorn Squash Bread

  • 3 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • 1 ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 1 cup canola oil
  • 4 eggs
  • ⅔ cup water
  • 2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and place flesh-side-down on the rimmed baking sheet. Bake for 40-45 minutes or until the squash is easily pierced with a knife. Allow it to cool for 10-15 minutes before handling. Either use a food processor, blender, or immersion blender to process the roasted acorn squash into a puree. Set aside.
    1 whole acorn squash, ½ tablespoon olive oil
  • Reduce the oven to 350°F and grease two 9-by-5-inch loaf pans. Mix the flour, salt, baking soda, baking powder, and spices in a large mixing bowl. In a separate mixing bowl, whisk together the sugars and canola oil until well combined. Then, whisk in the eggs, acorn squash puree, water, and vanilla extract. Pour the wet ingredients into the dry ingredients, folding until just combined.
    3 ¼ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon allspice, ½ teaspoon nutmeg, ½ teaspoon ginger, ½ teaspoon cloves, 1 ½ cup granulated sugar, ½ cup brown sugar, 1 cup canola oil, 4 eggs, ⅔ cup water
  • Divide the batter evenly between the two prepared loaf pans. Bake for 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Storage: Wrap tightly in plastic wrap and store at room temperature for up to 3 days or in the freezer for up to 3 months.
  • Make the acorn squash puree up to one week ahead of time and store in the refrigerator until ready to use.

Nutrition

Serving: 1slice | Calories: 232kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10.5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 236mg | Potassium: 92mg | Fiber: 1g | Sugar: 17g | Vitamin C: 1.4mg | Calcium: 30mg | Iron: 1.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.