All delicious, easy-to-make, moist and flavorful breads, thanks to the fruits and veggies they incorporate.
So let’s keep the Veggie Bread Train in business!
It's time to talk about Acorn Squash Bread!
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.
Just bake halves of acorns squash, scoop out the sweet flesh, mix with some pantry staples, and you’ve got an extremely addictive quick bread!
And to take it one step further, I drizzle mine with a little cider vanilla glaze--yummm.
Then sprinkle it with some granola for a sticky sweet and delightfully crunchy topping, and you've got a recipe your relatives won't stop asking you for!
Acorn Squash Bread
servings: 1 9 X 5-inch pan of bread (about 8 slices)
- 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
- 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.
- To make muffins: Lower the oven temperature to 350 F after the squash is roasted. Make the batter and glaze as directed above. Divide the batter into 9 cups of a lined or greased muffin tin and bake until the edges are brown and a toothpick inserted in the center comes out clean, about 18-20 minutes. Let cool in the pan for 15 minutes, then remove muffins from the pan to cool completely. Drizzle cooled muffins with glaze, sprinkle with granola, and serve.