Acorn Squash Bread

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Banana bread.

Zucchini bread.

Pumpkin bread.

All delicious, easy-to-make, moist and flavorful breads, thanks to the fruits and veggies they incorporate.
Prepared similarly to pumpkin bread, acorn squash bread uses the delicacy and sweetness of squash–along with spices like cinnamon and nutmeg–to make for a savory, but slightly sugary bread.
This bread is perfect for your Thanksgiving Day table or a cozy treat for the next morning when you’re sitting around the kitchen with out-of-town relatives over cups of coffee.

For more plant based recipes, check out Nikki Dinki Cooking or her book Meat on the Side

Further Food Nutritionist Commentary:

As a great source of vitamin C, acorn squash can stimulate the production of white blood cells and can help in the development of muscle tissue, blood vessel, teeth, and organ growth. As a natural sweetener, vanilla contains essential B vitamins, such as thiamin, niacin, riboflavin and pantothenic acid and is known for its anti-carcinogenic and anti-inflammatory properties.

By Nikki Nies, MS,RD, LD

Acorn Squash Bread

  • Prep Time:20 minutes
  • Cook Time:1 hour and 45 minutes
  • Servings: 8

Ingredients

1 small acorn squash (about 1 pound)
2 tablespoons olive oil
1 teaspoon kosher salt
1⅔ cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cup light brown sugar
½ cup canola oil
⅓ cup granulated sugar
⅓ cup + 1 tablespoon cider
2 large eggs
1 teaspoon vanilla extract
1 cup confectioner’s sugar
⅓ cup granola

Instructions

  1. Preheat the oven to 425°F.
  2. Cut the squash in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet and rub its flesh with the olive oil and ½ teaspoon of the salt. Bake the squash until the flesh is fork tender—about 45 minutes.
  3. Scoop out the flesh of the squash, add it to the bowl of a food processor, and puree until smooth (this should give you about 1 cup of puree). Then reduce the oven temperature to 350°F and grease a 9 X 5-inch bread loaf pan.
  4. In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, nutmeg, and cloves. In a second large bowl, whisk together the squash puree, light brown sugar, canola oil, granulated sugar, ⅓ cup of the cider, eggs, vanilla, and remaining ½ teaspoon of salt.
  5. Fold the wet mixture into the dry mixture until just combined. Then pour the batter into the loaf pan and bake until the edges of the bread are brown and a toothpick inserted into its center comes out clean—about 60-65 minutes. Let the bread cool in the pan for 15 minutes, then remove it from the pan and cool completely.
  6. Next, whisk together the confectioner’s sugar and the remaining 1 tablespoon of cider until a smooth glaze forms. Drizzle over the cooled bread, sprinkle with granola, and serve.
Preheat the oven to 425°F. Cut the squash in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet and rub its flesh with the olive oil and ½ teaspoon of the salt. Bake the squash until the flesh is fork tender—about 45 minutes. Scoop out the flesh of the squash, add it to the bowl of a food processor, and puree until smooth (this should give you about 1 cup of puree). Then reduce the oven temperature to 350°F and grease a 9 X 5-inch bread loaf pan. In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, nutmeg, and cloves. In a second large bowl, whisk together the squash puree, light brown sugar, canola oil, granulated sugar, ⅓ cup of the cider, eggs, vanilla, and remaining ½ teaspoon of salt. Fold the wet mixture into the dry mixture until just combined. Then pour the batter into the loaf pan and bake until the edges of the bread are brown and a toothpick inserted into its center comes out clean—about 60-65 minutes. Let the bread cool in the pan for 15 minutes, then remove it from the pan and cool completely. Next, whisk together the confectioner’s sugar and the remaining 1 tablespoon of cider until a smooth glaze forms. Drizzle over the cooled bread, sprinkle with granola, and serve.

Nutrition Information

Per Serving: Calories: 465; Total Fat: 20 g; Saturated Fat: 2 g; Monounsaturated Fat: 11 g; Polyunsaturated Fat: 5 g; Cholesterol: 47 mg; Sodium: 323 mg; Potassium: 292 mg; Carbohydrate: 69 g; Fiber: 3 g; Sugar: 36 g; Protein: 5 g

Nutrition Bonus:

Vitamin C: 10%; Vitamin A: 6%; Iron: 6%; Calcium: 4%

 

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