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    You are in: Home / Thanksgiving / Acorn Bread Recipe
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    Acorn Bread

    Acorn Bread. Photo by Chef #1803240679

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    KnittinKitten's Note:

    Very tasty, with a distinctive texture. Great for Thanksgiving! American colonists in the Northeast used all available food sources- acorn bread is an adaptation of a Native American recipe which was somewhat common in the late 17th century until the mid 19th among the poorer working classes.

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    Units: US | Metric


    1. 1
      Heat oven to 400 degrees.
    2. 2
      Grease a loaf pan.
    3. 3
      Sift together dry ingredients in a bowl.
    4. 4
      In a separate bowl, combine egg, milk, and oil.
    5. 5
      Combine dry and liquid ingredients.
    6. 6
      Stir just enough to moisten dry ingredients.
    7. 7
      Batter will be a bit lumpy.
    8. 8
      Pour into a greased pan, bake at 400 degrees for 30 minutes.
    9. 9
      Acorns are very easy to use, similar to chestnuts.
    10. 10
      First examine the acorns as you pick/gather them.
    11. 11
      Throw away any that are wormy/moldy/cracked/etc.
    12. 12
      Next, shell them.
    13. 13
      Early in the season (August-September) the shell is usually soft enough to cut through.
    14. 14
      Later in the season acorns may require a nut cracker, though many times the shells are rather thin and brittle.
    15. 15
      Taste the raw acorns- if they are bitter, they need to be boiled.
    16. 16
      Tannic acid causes the bitterness, and is easily leached out by boiling the acorns in successive pots of water.
    17. 17
      When the water no longer turns brown (looks a lot like tea), the acorns are ready.
    18. 18
      The next step is to roast the acorns slightly.
    19. 19
      Use a warm oven, no more than 250 degrees.
    20. 20
      Acorns that have not been boiled will take 60 minutes or so, boiled acorns will take longer.
    21. 21
      Once they're roasted, the acorns can be used in place of nuts in most recipes, although they are less oily than most nuts.
    22. 22
      They can be glazed like chestnuts, simmered in a soup, ground and used as a flour extender.

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    Ratings & Reviews:

    • on November 16, 2005


      This made a nice, sweet, not too dense bread - a crumbly dessert bread, good with a thick slab of butter. I lost count of how many times I boiled the acorns: I was unable to remove all the skin from the nuts at first, but after a few rounds of boiling, it fell off and the water soone became clear. It's great to finally have a use for the acorns that cover our front yard. Thanks!

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    • on November 03, 2011


      My son made a report on Native Americans and made acorn flour as part of his project. He asked for my help in making acorn bread so I followed this recipe. No-add ons and it came out really good! Two thumbs up! =)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2011


      This recipe is a good one. I would definitely use it again. It showcases the acorns well. I added raisins and a hint of cinnamon, nutmeg and vanilla. Everyone I fed it too was pleasantly surprised at how tasty acorns can be though my one friend noticed that she felt a bit squirrelly. Viva la acorn!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Acorn Bread

    Serving Size: 1 (529 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1203.6
    Calories from Fat 501
    Total Fat 55.7 g
    Saturated Fat 12.6 g
    Cholesterol 220.1 mg
    Sodium 3534.6 mg
    Total Carbohydrate 151.5 g
    Dietary Fiber 3.4 g
    Sugars 38.2 g
    Protein 27.2 g

    The following items or measurements are not included:

    acorn meal

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