Acorn Squash Bread Recipe

This delicious, moist, and simple acorn squash sweet bread is ideal for autumn. This is a great method to get extra vegetables into any kids or significant others that don’t eat vegetables.

With the cinnamon, nutmeg, and cloves, you won’t be able to taste the acorn squash but will instead get a bite full of delightful autumnal flavors.

If your kids are not a big fan of vegetables, this bread is a great way to make sure they get their daily dose of nutrients. My kids think of this bread as cake, because it’s really sweet and with cream on top, it does taste like cake.


This wonderful bread is great for breakfast, or as a snack as you can prepare it beforehand and store it in the refrigerator for 3-5 days in an air-tight container.

Acorn Squash Bread also makes for a yummy lunch item for school-going kids. You can pair it with a chocolate spread or jam.

Acorn Squash Bread Recipe

Follow this simple recipe to make healthy acorn squash bread at home.



  • Granulated sugar. 1 ½ cups
  • Eggs (large) 2
  • Baking soda 1 teaspoon
  • Baking powder ½ teaspoon
  • Coarse sugar for sprinkling
  • Chopped pecans or hazelnuts optional ½ cup
  • Salt ¼ teaspoon
  • Freshly grated nutmeg ½ teaspoon
  • Ground clove ½ teaspoon
  • Ground cinnamon 1 teaspoon
  • All-purpose flour 1 ½ cups
  • Mild olive oil or vegetable oil ½ cup
  • Small-medium acorn squash 1


  1. Slice the squash in half, then scrape out the stringy, seedy interior. Place the squash cut-side down on a high-sided baking sheet, then add 1 to 2 inches of water on the sheet.
  2. Set the oven to 350 °F. Roast the squash for 45 to 1 hour, or until it is extremely soft.
  3. Take the squash out of the oven and let it cool (keep the oven on). Using a spoon, remove the meaty parts, then purée them in a food processor or blender until smooth. For the bread, set aside 1 cup of the puree.
  4. Combine 1 cup of the squash puree, sugar, oil, and eggs in a medium-sized bowl.
  5. Combine the flour, spices, baking soda, baking powder, and salt in a separate basin. Mix this slowly into the squash mixture until lumps are gone. Add the nuts and mix (if you are adding them).
  6. Spread the batter into your prepared bread pan. The coarse sugar should be liberally sprinkled over the top of the bread. Bake for 45–55 minutes, or until set, in a 350°F oven. A toothpick should emerge clean from the center of the bread.
  7. You may add a layer of streusel topping to the bread to make it even more amazing.

Chef Notes

  1. To make a fresh loaf whenever the desire strikes, freeze the roasted, pureed squash in 1-cup increments.
  2. When vacuum-sealed or tightly wrapped in plastic and heavy-duty foil with a strong seal, baked loaves freeze well. Before unwrapping, let the frozen food thaw overnight in the refrigerator.
  3. If you want chocolate bread, feel free to add cocoa powder or melted chocolate to the batter.
  4. You can also use the same batter to make muffins instead. Just replace the pan and divide the batter into cups. Bake in the oven for about 15-20 minutes, or until cooked. Drizzle the cupcakes with chocolate syrup, and maple syrup, or sprinkle with granola.

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