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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 116.0
  • Total Fat: 3.7 g
  • Cholesterol: 37.0 mg
  • Sodium: 11,532.9 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 4.1 g
  • Protein: 5.0 g

View full nutritional breakdown of Acorn Squash Bread calories by ingredient
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Acorn Squash Bread

Submitted by: RUNNINSARAH

Introduction

I've attached the original recipe that I borrowed from Eva on Eva Bakes blog (http://evabakes.blogspot.com/). However, I'm including the substitutions to make it a little lighter and more wholesome for those who are also interested! Happy Baking! I've attached the original recipe that I borrowed from Eva on Eva Bakes blog (http://evabakes.blogspot.com/). However, I'm including the substitutions to make it a little lighter and more wholesome for those who are also interested! Happy Baking!
Number of Servings: 10

Ingredients

    Acorn squash bread
    * 1 small-medium acorn squash
    * 1 cups granulated sugar (I used Raw Stevia- 1:1)
    * cup mild olive oil or vegetable oil (I used 1/2 c. applesauce)
    * 2 large eggs
    * 1 cups all purpose flour (I used 1 c. whole wheat flour and 1/2 almond meal)
    * 1 tsp ground cinnamon
    * tsp ground clove ( I didn't have any cloves, so I improvised with ginger...delish, by the way!)
    * tsp freshly grated nutmeg
    * 1 tsp baking soda
    * tsp baking powder
    * tsp salt
    * cup chopped pecans or hazelnuts (optional) (I didn't use these, it tastes wonderful without. I imagine it tastes great with as well for added protein)
    * Coarse sugar for sprinkling

    Directions

    Preheat the oven to 350 degrees F.

    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 an inch of water. Roast for 45 minutes to 1 hour, or until the squash is very tender. Remove from the oven and let the squash cool. 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).

Tips

I put my squash in the microwave for 15-20 minutes
I also didn't sift the dry ingredients, it doesn't make much of a difference to me. I didn't sprinkle my bread with sugar either. It's not really needed.

Don't forget to use Stevia if you're watching your waistline!

The almond flour was a unique experiment that worked! I will definitely be using almond flour in the future. I also highly recommend using spelt flour as well!


Directions

Directions

Preheat the oven to 350 degrees F.

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 an inch of water. Roast for 45 minutes to 1 hour, or until the squash is very tender. Remove from the oven and let the squash cool. 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).


Serving Size: Makes one loaf pan, approximately 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user RUNNINSARAH.






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