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acorn squash bread

MidSponsor avatar
Recipe by
Sandra Skelton
@MidSponsor
Annapolis, MD

I had a half a roasted acorn squash in the refrigerator that needed to be used and wondered if I could use it to make a quick bread. I used some instructions from a banana bread recipe that I had and tweaked it a little for the squash. The bread turned out really good and now I usually make it instead of banana or zucchini bread.

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yield 6 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For acorn squash bread

  • 1 c
    mashed, cooked acorn squash
  • 1/4 c
    water
  • 2 Tbsp
    water
  • 3/4 c
    light brown sugar
  • 2
    eggs
  • 1/2 c
    sour cream
  • 1 3/4 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 c
    melted butter
  • 1/2 tsp
    cinnamon

How To Make acorn squash bread

  • 1
    Preheat the oven to 350%. Spray a loaf pan with cooking spray ans set it aside.
  • 2
    Remove cooked squash from the rind and mash it with a fork. Add water, melted butter, brown sugar, sour cream and eggs to the squash in a large bowl and mix well.
  • 3
    Mix flour, baking soda, baking powder, cinnamon and salt together and then add the dry ingredients to the squash mixture. Stir just until blended.
  • 4
    Pour batter into the loaf pan and bake it until a toothpick inserted into the center comes out clean - approximately one hour depending on your oven.
  • 5
    When bread is done, place the pan on a cooling rack for about 5 - 10 minutes and then turn the bread out of the pan to finish cooling.
  • 6
    This bread can certainly be served and eaten warm with some butter spread on it! Enjoy.
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