acorn squash bread recipe with seeds and nuts  • theVintageMixer.com #bread

Acorn Squash Bread with Seeds and Nuts

Written by Becky

This squash bread has everything you could want in one little loaf. I packed in tons of seeds and nuts, mashed acorn squash and even a bit of shredded beet. As winter squash is still in season (see the full list of what’s in season this month here) I’ve been trying to make up some new uses for it. After baking the squash until it is a soft and smooth puree, it becomes perfect to use for bread. The flavor of the bread is nutty and sweet, similar to pumpkin or zucchini bread but with more texture and earthiness. Its easy to love and even the little hands in your house will be grabbing for a slice!

acorn squash bread recipe with seeds and nuts • theVintageMixer.com #bread

About the Recipe

I got the idea for this bread after having something similar in a coffee shop in Seattle.  Then I read an article about the different types of winter squash and how they naturally lean towards different recipes.  The article mentioned that the nuttiness of acorn squash is actually great for baking breads!  That was the start of my idea then of course I threw in some nuts and seeds for texture and some more veggies just because I had them on hand.  The beets were a last minute addition.  The first time I made the bread, I threw in shredded carrots but I didn’t have carrots around so I tried beets. Either one works but the beets lend to a more earthy flavor. The bread is not overly sweet, though sweet enough, with great texture and nutrition. It’s perfect for breakfast with coffee and juice or for a midday snack.

acorn squash bread recipe with seeds and nuts • theVintageMixer.com #bread

Eating Seasonally

Eating seasonally is great for so many reasons but I want to expand on just one reason today.  Have you ever watched the Seinfeld about Mackinaw Peaches? Kramer gets crazy excited about the 2 week season but he looses his sense of taste during that period and completely misses his favorite taste of the year. We hardly even recognize the seasonality of fruits and vegetables anymore.  Every produce item is available at our fingertips but then we lose out in the excitement of it all.

acorn squash bread recipe with seeds and nuts • theVintageMixer.com #bread

Sure, there are healthy benefits to eating fresh and seasonally, and there are environmental benefits, seeing as your food doesn’t travel as far and trucks aren’t driving as far, but what about the simple fact of the joys of seasonality.  Looking forward to fresh peaches in late summer or warm wintry foods with winter squash. Also, having meals surrounding these foods only a few times a year becomes something to anticipate.  I must say, in not eating seasonally, we have all missed out on enjoying natural food rhythms.

acorn squash bread recipe with seeds and nuts • theVintageMixer.com #bread

This year, every month, you’ll find a whole new set of seasonal foods and recipes.  If you’ve been following my blog for a while, you know this isn’t anything new but if not, I hope you’ll make this something new in your routine.  Many bloggers across the country are dedicated to eating seasonally and we’re sharing our recipes widely. Maybe this year we can all find a few recipes that we make only once or twice a year, when it’s seasonally appropriate.  These meals can become tradition, a part of our yearly rhythm, and something to look forward to!

acorn squash bread recipe with seeds and nuts • theVintageMixer.com #bread

As we all look for just the right recipes for which to use our fresh produce, here are some fabulous seasonal recipes by my favorite bloggers:

Seasonal Recipes for February • theVintageMixer.com

Seasonal Produce Guide for February

Roasted Cauliflower with Lemon Vinaigrette by Bless this Mess

Quinoa Salad with Grapefruit and Golden Beets by Cafe Johnsonia

Brussels Sprout Thai Pizza by Climbing Grier Mountain

Meyer Lemon and Zahatar Seasoning Salt by Project Domestication

Broccoli and Shiitake Mushrooms With or Without Soba Noodles by Foodie Crush

Parmesan Parsnip Fries by Well Plated

Acorn Squash Bread with Seeds and Nuts by Vintage Mixer

Acorn Squash Bread with Seeds and Nuts

Rating: 51

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 loaf

Acorn Squash Bread with Seeds and Nuts

A healthy sweet bread made with pureed squash, and toasted seeds and nuts.

Ingredients

  • 1 1/4 cup whole wheat pastry flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom (if you have it)
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1/4 cup canola oil or coconut oil
  • 1 egg
  • 3/4 cup cooked acorn squash, mashed
  • 2 tablespoons water
  • 1/4 cup hazelnuts (or other nuts) chopped
  • 1/4 cup seeds (I used a mixture of sunflower seeds, pepitas, and chia seeds)
  • 1 tablespoon of quinoa, uncooked
  • 1/4 cup shredded beet or carrot

Instructions

    To cook the acorn squash:
  1. Preheat oven to 375 degrees. Slice the squash in half lengthwise and remove the seeds and strongly flesh. Pour 1/3 cup of water onto a rimmed baking sheet and add the squash halves, cut side down. Roast for 35 minutes or until the squash is soft and can easily be removed from the skin.
  2. For the Bread:
  3. Preheat oven to 350 degrees and grease a standard loaf pan.
  4. Roughly chop the hazelnuts (or whatever nuts you're using) and place the nuts along with sunflower seeds and pumpkin seeds on a baking sheet. Once the oven is hot, roast the nuts for 8 minutes.
  5. In a medium bowl add all of the dry ingredients, flour to spices. Whisk to combine.
  6. In a stand mixer bowl, combine the sugar, maple syrup, oil, egg and squash.
  7. Slowly add in the dry in gradients to the wet, alternating with the 2 tablespoons of water.
  8. Then, stir in the toasted seeds, nuts, and quinoa. Fold in the shredded beets.
  9. Pour the batter into the prepared pan and bake for 45 minutes.

Notes

acorn squash puree may be substituted with another squash puree or pumpkin puree (canned puree may also be used). seeds and nuts may also be interchanged.

http://www.thevintagemixer.com/2015/02/acorn-squash-bread-with-seeds-and-nuts/

Comments (28)

  1. This is a beautiful bread, Becky! And I can so relate to your words about seasonal eating. My family owns a wholesale produce distribution business and the customers get very cranky when, for example, they can’t get peaches in February (or in actuality they can get them but they are crazy expensive). They don’t even know or appreciate what is seasonal anymore. Kind of sad. And definitely takes away from the pure bliss of enjoying something in the moment.

  2. Wow, just made this and it was amazing! The cardamom definitely adds a wonderful accent. I will definitely be making this again. Thanks for the recipe!

  3. This looks awesome! I’m going to try to make it tonight. What speed did you use on the stand mixer when adding the dry ingredients to the wet? Thank you!

  4. Just made this today. Turned out very tasty. I did modify as following: I used 1/2 cup almond flour and 3/4 cup whole wheat flour. 1/4 cup brown sugar, instead of 1/2 cup, and 1/2 cup of homemade apple sauce in lieu of the 1/4 cup maple syrup and 1/4 cup oil. Added almonds and pumpkin seeds, pumpkin spice and cinnamon powder, since I didn’t have all the nuts, seeds, and spices actually called for in the recipe. Still turned out very moist and very tasty. This one is a keeper.

    • Sounds wonderful Sonali!! And thanks so much for sharing your alterations. I’ll love trying my baked goods with less sugar and oil. Take care,
      Becky

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