Best Acorn Bread Recipes

ACORN SQUASH WITH SAUSAGE BREAD STUFFING

Steps:

• Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh. Place in a large roasting pan and set aside.
• Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes. Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
• Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 45 minutes. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.

ACORN SQUASH BREAD

Steps:

• 1. Preheat the oven to 350%. Spray a loaf pan with cooking spray ans set it aside.
• 2. Remove cooked squash from the rind and mash it with a fork. Add water, melted butter, brown sugar, sour cream and eggs to the squash in a large bowl and mix well.
• 3. Mix flour, baking soda, baking powder, cinnamon and salt together and then add the dry ingredients to the squash mixture. Stir just until blended.
• 4. Pour batter into the loaf pan and bake it until a toothpick inserted into the center comes out clean - approximately one hour depending on your oven.
• 5. When bread is done, place the pan on a cooling rack for about 5 - 10 minutes and then turn the bread out of the pan to finish cooling.
• 6. This bread can certainly be served and eaten warm with some butter spread on it! Enjoy.

ACORN SQUASH BREAD

Steps:

• Preheat oven to 350 [degrees] F. Wash, halve, and remove seeds from squash. Cut a 1-inch-thick slice off one of the squash halves; set aside. Place squash halves, cut sides down, in a baking dish. Bake for 50 to 55 minutes or until tender. Remove pulp from squash; discard shells. Measure 1 cup.
• Place the 1 cup of squash in a medium saucepan. Add the 1 1/2 cups milk, the sugar, 2 tablespoons butter, and salt. Heat and stir just until warm (120 [degrees] F to 130 [degrees] F). Set aside.
• In a large mixing bowl combine 2 cups of the flour, the yeast, and sage. Add the squash mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can, using a wooden spoon.
• Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).
• Punch dough down. Turn dough onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
• Gently shape each portion into a loaf, tucking edges under. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
• Preheat oven to 375 [degrees] F. Use a vegetable peeler to make several thin strips from the reserved 1-inch slice of squash. Brush surface of bread with milk. Place squash strips on top of loaf. Brush squash strips with the melted butter.
• Bake about 35 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings).

ACORN BREAD

Steps:

• Heat oven to 400 degrees.
• Grease a loaf pan.
• Sift together dry ingredients in a bowl.
• In a separate bowl, combine egg, milk, and oil.
• Combine dry and liquid ingredients.
• Stir just enough to moisten dry ingredients.
• Batter will be a bit lumpy.
• Pour into a greased pan, bake at 400 degrees for 30 minutes.
• Acorns are very easy to use, similar to chestnuts.
• First examine the acorns as you pick/gather them.
• Throw away any that are wormy/moldy/cracked/etc.
• Next, shell them.
• Early in the season (August-September) the shell is usually soft enough to cut through.
• Later in the season acorns may require a nut cracker, though many times the shells are rather thin and brittle.
• Taste the raw acorns- if they are bitter, they need to be boiled.
• Tannic acid causes the bitterness, and is easily leached out by boiling the acorns in successive pots of water.
• When the water no longer turns brown (looks a lot like tea), the acorns are ready.
• The next step is to roast the acorns slightly.
• Use a warm oven, no more than 250 degrees.
• Acorns that have not been boiled will take 60 minutes or so, boiled acorns will take longer.
• Once they're roasted, the acorns can be used in place of nuts in most recipes, although they are less oily than most nuts.
• They can be glazed like chestnuts, simmered in a soup, ground and used as a flour extender.

ACORN BREAD

Steps:

• Mix acorn meal, baking powder, salt, sugar and flour.
• Separately, to the beaten egg add milk and oil.
• Stir this gently into the dry mix, then pour into a well-greased pan.
• Bake your dough at 400°F for 30 minutes.
• Top with butter when it comes out of the oven.
• For muffins pour into muffin tin until 2/3 full and bake 20 minutes.

ACORN SQUASH QUICK BREAD RECIPE - (4.3/5)

Steps:

• Sift together dry ingredients. Beat egg and add water and applesauce. Mix dry and wet ingredients together. Fold in pureed squash. Spray the bottom of a small bread pan with cooking spray. Flour lightly. Place bread in the pan and bake at 350 degrees until a toothpick inserted in the center comes out clean.

ACORN HONEY BREAD

Steps:

• Put the acorn meats into a pot with enough water to cover. Bring the water to a boil, then drain. Repeat 3 times or till the bitterness is gone (the water should be clear). Once you have leached the nuts, dry them on a cookie sheet in a low oven (about 200°F) for 2 or 3 hours - till the nuts become brittle. Remove from the oven and cool.
• Grease two loaf pans with margarine.
• Mix together all dry ingredients, thoroughly.
• Beat eggs, gradually adding milk. Add egg mixture alternately with honey to dry ingredients. Beat well.
• Stir in acorns and pour evenly into loaf pans. Bake at 350 for 45 minutes or until golden.
• If bread is done, it will come out of pan easily when pan is turned over and tapped gently. If not, bake for another 10-15 minutes.
• Remove bread from pan immediately when done and cool. This spicy bread always tastes better the second day when its flavors have had a chance to mellow and blend.