acorn squash bread
Print Recipe

Acorn squash bread

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 10
Author: Eva Bakes


  • 1 small-medium acorn squash
  • 1 ½ cups granulated sugar
  • ½ cup mild olive oil or vegetable oil
  • 2 large eggs
  • 1 ½ cups all purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp ground clove
  • ½ tsp freshly grated nutmeg
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup chopped pecans or hazelnuts optional
  • Coarse sugar for sprinkling


  • Cut the squash in half and scoop out the insides with the seeds and stringy stuff. Put the squash cut sides down on a high sided baking tray and fill the tray with ½ an inch of water.
  • Preheat your oven to 350°F. Roast for 45 minutes to 1 hour, or until the squash is very tender.
  • Remove from the oven and let the squash cool (keep the oven on). Scoop out the fleshy bits with a spoon puree in a food processor or blender until smooth. Set aside 1 cup of the puree for the bread.
  • In a medium size bowl, blend together 1 cup of the squash puree, sugar, the oil, and the eggs.
  • In a separate bowl, sift together the flour, spices, baking soda, baking powder, and salt. Slowly add this to the squash mixture and mix until no longer lumpy. Stir in the nuts (if you are adding them).
  • Grease and flour your bread pan and pour in the batter. Generously sprinkle the top of the bread with the coarse sugar. Bake in your preheated 350°F oven for 45-55 minutes until set. A toothpick inserted into the center of the bread should come out clean.
  • If you want to make the bread super awesome, you can add a layer of streusel topping.