Acorn Squash Bread With Seeds And Nuts
This Autumn Harvest Bread recipe brings together the cozy flavors of acorn squash, warm spices, and hearty nuts and seeds. With a moist and tender crumb, this bread is a delightful way to infuse your kitchen with the aromas of fall. Enjoy a slice of this flavorful bread with a spread of butter or a cup of hot tea for a comforting treat.
— Constant Cookbook
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
- 1/4 cup shredded beet or carrot
Instructions
- To cook the acorn squash:
- 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.
- For the Bread:
- Preheat oven to 350 degrees and grease a standard loaf pan.
- 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.
- In a medium bowl add all of the dry ingredients, flour to spices. Whisk to combine.
- In a stand mixer bowl, combine the sugar, maple syrup, oil, egg and squash.
- Slowly add in the dry in gradients to the wet, alternating with the 2 tablespoons of water.
- Then, stir in 3/4 of the toasted seeds, nuts, and quinoa. Fold in the shredded beets.
- Pour the batter into the prepared pan and bake for 45 minutes. If you'd like seeds and nuts on top of the bread sprinkle the reserved 1/4 of them on top 30 minutes into the baking time.
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