In Season
Celebrate Fall’s Arrival
One-Bowl Acorn Squash Bread
By Registered Dietitian Sarah Harper
If you enjoy banana bread, pumpkin bread, or zucchini bread, you’ll love the unique twist of acorn squash bread. Moist, tender, and mildly flavored acorn squash comes together harmoniously with cinnamon and vanilla to create a sophisticated twist on traditional quick bread.
This is a great recipe to celebrate the transition into fall. With just one bowl and minimal effort, you can create a dish that’s equally delightful for breakfast or dessert. Bump up the flavor by adding a handful of chopped bittersweet chocolate, walnuts, or both!
I recommend serving this cozy bread warm with a pat of butter alongside your morning coffee or tea for a comforting start to the day. If you’re in the mood for something sweet, pair it with a scoop of vanilla ice cream for an indulgent evening treat.
One-Bowl Acorn Squash Bread
Yield: One 8½-by-4½-inch loaf cake
Total Time: 1 hour, 40 minutes
Prep Time: 30 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:1 acorn squash (about 2 cups pureed)
½ cup/ 1 stick unsalted melted butter, plus more for greasing the pan
1 cup all-purpose flour
½ cup whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp salt
¾ cup sugar
2 large eggs
½ cup greek yogurt
1 tsp vanilla extract
Instructions:
Step 1: Prepare Squash
Cut the acorn squash in half and remove the seeds.
Roasting: Preheat your oven to 400°F (200°C). Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork.
Air Frying: Preheat your air fryer to 400°F (190°C). Cut the halves into smaller pieces to fit in the air fryer basket. Air fry for 10-15 minutes, or until the flesh is tender.
Allow the acorn squash to cool slightly, then scoop out the flesh. In a large bowl, mash squash with a potato masher until smooth. Alternatively you can puree it in a blender or food processor until smooth.
Step 2: Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 8½-by-4½-inchloaf pan or line it with parchment paper.
Step 3: Mix Wet Ingredients
In a large bowl, stir together approximately 2 cups of pureed squash, eggs, sugar, melted butter or oil, yogurt, and vanilla extract. Mix well until combined.
Step 4: Add Dry Ingredients
In the same bowl, sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir the mixture until just combined. Avoid overmixing to keep the bread tender.
Step 5: Bake
Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Enjoy!
Optional: Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture.
Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.