Best 3 Acorn Bread Recipes
Acorn bread, a traditional Native American dish, is a delightful bread made from finely ground acorns. It has a unique flavor and texture that is both hearty and nutty. Accompanying this acorn bread recipe are three variations: sweet acorn bread, savory acorn bread, and gluten-free acorn bread. Each variation offers a distinctive taste experience, catering to different dietary preferences and flavor profiles. The sweet acorn bread is a delightful treat with a subtle sweetness derived from honey and dried cranberries. The savory acorn bread, on the other hand, is a flavorful bread infused with herbs and cheese, making it perfect for savory sandwiches or as an accompaniment to soups and stews. Lastly, the gluten-free acorn bread is a great option for those with gluten sensitivities or celiac disease, providing a delicious and nutritious bread alternative. Regardless of your dietary preferences or taste buds, these acorn bread recipes offer a delectable and wholesome culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
ACORN SQUASH BREAD
I had a half a roasted acorn squash in the refrigerator that needed to be used and wondered if I could use it to make a quick bread. I used some instructions from a banana bread recipe that I had and tweaked it a little for the squash. The bread turned out really good and now I usually make it instead of banana or zucchini...
Provided by Sandra Skelton
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 12
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 BREAD
Find directions for making acorn meal here - Recipe #267533. This is great served with elderberry or dewberry jelly.
Provided by Nyteglori
Categories Quick Breads
Time 35m
Yield 1 loaf
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1198.7, Fat 55.9, SaturatedFat 13.4, Cholesterol 245.7, Sodium 3606.8, Carbohydrate 148.2, Fiber 3.4, Sugar 38.5, Protein 27.2
ACORN HONEY BREAD
This recipe uses whole acorns. The acorns have to be prepared before hand and cooking time does not include acorn preparation time (directions below)
Provided by Nyteglori
Categories Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 10
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.
Nutrition Facts : Calories 3333, Fat 33, SaturatedFat 15.1, Cholesterol 491.3, Sodium 8298.7, Carbohydrate 690.9, Fiber 15.9, Sugar 280.7, Protein 81.7
Tips:
- Choose the right acorns: Select large, mature acorns that have fallen from the tree naturally. Avoid acorns that have been damaged or infested with insects.
- Prepare the acorns: Remove the shells from the acorns and soak them in water overnight. This will help to remove the tannins and make the acorns more palatable.
- Grind the acorns into flour: Once the acorns have been soaked, drain them and grind them into a fine flour using a food processor or blender.
- Use a combination of acorn flour and wheat flour: Acorn flour can be used to replace up to one-third of the wheat flour in a recipe. This will help to add a nutty flavor and texture to the bread.
- Add moisture to the bread: Acorn flour can be dry, so it's important to add moisture to the bread. This can be done by adding milk, eggs, or butter to the batter.
- Bake the bread at a low temperature: Acorn bread should be baked at a low temperature (325 degrees Fahrenheit or 163 degrees Celsius) to prevent it from becoming dry.
Conclusion:
Acorn bread is a delicious and nutritious way to use a natural resource. It's easy to make and can be enjoyed by people of all ages. With its nutty flavor and dense texture, acorn bread is a great addition to any meal. So next time you're looking for a new bread recipe, give acorn bread a try!
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