Acorn Squash Bread with Apple Cider Glaze

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

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.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 50

Cook Time 1

Total Time 1 50

Servings 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

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!
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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