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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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Allison Williams November 16, 2005

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! =)

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californiagal16 November 03, 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!

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kellyyater September 28, 2011

thank you so much for the instructions re preparing the acorns for consumption! it's rare knowledge nowadays.

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David S. August 07, 2014
Acorn Bread