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    Home » Recipes » Acorn Squash

    Acorn Squash Bread with Apple Cider Glaze

    Published: Oct 19, 2022 / Modified: Oct 21, 2022 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

    Jump to Recipe Print
    loaf of acorn squash bread with cider glaze under text box with recipe title
    slice of acorn squash bread on a counter next to loaf and ingredients
    acorn squash loaf and slice separated by text box with recipe title

    Making acorn squash bread is one of the best ways to use this vibrant winter squash! The loaf features acorn squash puree, applesauce, and ground walnuts, accented by cinnamon and nutmeg and finished with an apple cider glaze. This delicious acorn squash dessert recipe can also be served as a snack or as part of a fall or holiday brunch spread.

    acorn squash bread with cider glaze on a counter surrounded by ingredients

    Ok, so this recipe is SUPER delicious. My Banana Pumpkin Oatmeal Bread better move over, ‘cuz there’s another squash for fall baking in town!

    Acorn squash bread is cozy and moist and sweet (but not overly sweet). The squash puree combined with ground walnuts and applesauce in the batter yields the most perfect fall flavor profile. Plus, the two-ingredient apple cider glaze on top really completes the autumnal vibe. I’m here for it!

    After that description, you may be thinking you can only make this amazing acorn squash dessert (or snack or breakfast!) in the fall. Wrong! It’s a great choice all winter long and would be amazing for a Christmas morning brunch.

    You can even make Acorn Squash Puree now when squash is abundant and freeze it for later, so you can whip a loaf in April if you’re feeling like it. I won’t tell on you. Promise. Alright, I’ve gone on long enough. Let’s get baking!

    Jump to:
    • Ingredients and Substitutions
    • Instructions
    • Storage and Reheating
    • More Vegetable Baked Goods
    • 📖 Recipe
    • 💬 Comments
    flour, seasonings, olive oil, applesauce, vanilla, walnuts, eggs, acorn squash, and sugars on a counter

    Ingredients and Substitutions

    • Pureed acorn squash: Make it in advance to save time. You can also substitute other types of pureed squash, such as butternut squash or pumpkin, but keep in mind that they will yield a slightly different flavor profile.
    • Extra virgin olive oil: Melted coconut oil, canola oil, or melted butter can also be used.
    • Eggs: I have not tried the recipe with flax eggs, but I believe they would work well if you need to make a vegan version.
    • Applesauce: Use unsweetened.
    • Granulated sugar: There is a smaller amount of sugar than usual sweet breads since the squash and applesauce also add sweetness.
    • All-purpose flour: I suspect that whole wheat flour or 1-to-1 gluten-free baking flour would both work well but have not tried them.
    • Baking soda and baking powder: Don’t skip them.
    • Ground walnuts: Substitute ground almonds or almond meal if desired.
    • Seasonings: Vanilla extract, cinnamon, nutmeg, and kosher salt.
    • Apple cider: Use unsweetened.
    • Powdered sugar: This makes the glaze thick so you can drizzle it over the top of your acorn squash bread!

    Instructions

    To see the full recipe card, complete with ingredient quantities and step-by-step instructions, scroll to the bottom of the post. Here’s an overview of the steps with process shots to guide you. To save time, complete the first four steps ahead of time so that you have squash puree prepared before you want to make acorn squash bread.

    acorn squash cut in half on a cutting board with spoon scooping out seeds

    Slice an acorn squash in half from stem to bottom. Remove the seeds with a spoon.

    two acorn squash halves on a trivet in an instant pot

    Cook the acorn squash either in the Instant Pot or roasted in the oven.

    cooked acorn squash with a spoon scooping out the flesh

    Scoop the cooked acorn squash out of the skin into a food processor or blender.

    acorn squash pureed in a food processor on a counter

    Blend until smooth.

    ground walnuts in a food processor on a counter

    Grind the walnuts in a food processor. You can rinse it out with water and dry with a paper towel before grinding the walnuts, or just grind them before the squash.

    mixing bowl with flour, seasonings, and ground walnuts on a counter

    Mix the dry ingredients together: ground walnuts, flour, baking soda and powder, cinnamon, nutmeg, and salt.

    mixing bowl with olive oil, applesauce, eggs, and sugar on a counter

    Whisk the wet ingredients together in a large bowl. These include the squash, olive oil, eggs, applesauce, granulated sugar, and vanilla extract.

    wet and dry ingredients for acorn squash bread mixed together in a bowl

    Add the dry ingredients to the wet ones and mix until just combined.

    batter for squash bread in a loaf pan before baking

    Pour the batter into a greased loaf pan. Bake until a toothpick inserted in the middle comes out clean, about 50 to 60 minutes at 350 degrees F.

    apple cider and powdered sugar whisked into a glaze in a bowl

    Make the apple cider glaze by whisking together apple cider and powdered sugar. Spoon the glaze over the bread after letting it cool for a few minutes.

    slice of acorn squash bread on a counter next to loaf and ingredients

    Storage and Reheating

    Acorn squash bread can be stored at room temperature or in the refrigerator or freezer. You can keep it in an airtight container on the counter for a few days, but it will spoil the easiest at room temperature. To prolong shelf life, store it in an airtight container in the refrigerator for up to a week.

    To freeze squash bread, wrap it tightly in plastic wrap and then foil. Place it in a freezer bag or container. Freeze for up to six months.

    You can enjoy this bread cold or warmed. I like to put slices under the broiler for a few minutes so they get warm and slightly toasted. If you want to toast this bread, I recommend doing it under the broiler as mentioned or in a skillet, since it will not hold up well in a toaster.

    loaf of acorn squash bread on a counter with three slices cut off the bottom

    More Vegetable Baked Goods

    • Healthy Banana Pumpkin Oatmeal Bread
    • Amazing Apple Parsnip Muffins
    • Gluten Free Carrot Banana Bread
    • Spiced Oat and Butternut Squash Muffins

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    acorn squash bread with cider glaze on a counter surrounded by ingredients

    Acorn Squash Bread with Apple Cider Glaze

    This perfectly moist and sweet acorn squash bread is drizzled with a two-ingredient apple cider glaze. It's a perfect fall or winter dessert or snack.
    5 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 50 mins
    Cook Time: 1 hr
    Total Time: 1 hr 50 mins
    Servings: 12 ¾-inch slices
    Calories: 215kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Food processor or high-powered blender
    • Loaf pan 9-inch or 8-inch

    Ingredients

    Acorn Squash Puree (need 1 cup)

    • 1 small acorn squash
    • 1 teaspoon extra virgin olive oil

    Bread

    • ¼ cup extra virgin olive oil
    • ½ cup unsweetened applesauce
    • 2 eggs
    • ⅔ cup granulated sugar
    • 1 teaspoon vanilla extract
    • ½ cup raw walnuts - ground
    • 1.5 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon kosher salt

    Apple Cider Glaze

    • ½ cup powdered sugar
    • 2 to 3 teaspoons unsweetened apple cider
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    Instructions

    Acorn Squash Puree

    • Preheat the oven to 400 degrees F.
    • If you did not make the acorn squash in advance, slice the acorn squash in half from stem to bottom. Remove the seeds with a spoon and discard. Rub the flesh with olive oil. Place the halves cut side down on a baking sheet lined with parchment paper. Bake for 45 to 50 minutes until the flesh can easily be pierced with a fork.
    • Alternatively, you can cook the squash in the Instant Pot by following these instructions.
    • When the squash is cooked, scoop out the flesh into a food processor or blender. Blend until you get a smooth puree. Measure out 1 cup of puree for the recipe.

    Bread

    • Decrease the oven temperature to 350 degrees F. Grease a 9-inch loaf pan and set aside.
    • In a large bowl, whisk together 1 cup of squash puree, olive oil, applesauce, eggs, granulated sugar, and vanilla extract.
    • In a separate bowl, combine the ground walnuts (chopping them in a food processor works best), all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
    • Add the dry ingredients to the bowl with the wet ones. Mix until the batter is just combined. You don't want to over-mix it.
    • Pour the batter into the greased loaf pan. Place on the center rack of the oven. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
    • Let the loaf cool for about 10 minutes before removing from the pan and adding the glaze.

    Apple Cider Glaze

    • In a mixing bowl, whisk together the powdered sugar and apple cider. Add more or less cider depending on how thick you want the glaze to be.
    • When the bread has cooled for about 10 minutes, remove it from the loaf pan. Place on a serving dish. Spoon the glaze on top of the loaf.
    • Cut into slices, and enjoy!
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    • The preparation time includes the time it takes to make pureed acorn squash. To save time, make the puree in advance.
    • Store the bread in an airtight container on the counter for a few days. To prolong the shelf life, store the container in the fridge for up to a week.
    • To freeze the loaf, let it cool completely then wrap tightly with plastic wrap followed by foil. Place in a freezer bag or airtight container. Freeze for up to 6 months.
    • You can substitute other types of squash in this bread, such as pumpkin or butternut squash, but keep in mind that they may yield slightly different flavors.

    Nutrition

    Serving: 1¾-inch slice | Calories: 215kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 116mg | Fiber: 1g | Sugar: 17g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy baking! – Lizzie

    More Acorn Squash Recipes

    • Acorn Squash Puree
    • Mashed Acorn Squash with Maple and Rosemary
    • Instant Pot Acorn Squash
    • Acorn Squash Risotto with Rainbow Chard

    Reader Interactions

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    1. Russ

      October 23, 2022 at 11:28 am

      are green tomatoes safe to use in relish

      Reply
      • Lizzie Streit, MS, RDN

        October 23, 2022 at 1:08 pm

        Hi Russ, they should be safe to use, yes.

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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