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A close-up shot with a slice of acorn yellow bread with chocolate chips inside and on top.

Acorn Squash Bread With Chocolate Chips

Sava's Kitchen
Acorn squash bread is a delicious quick bread made with flour, fresh acorn squash puree, eggs, oil, coconut sugar, spices and chocolate chips. It will become your new favorite fall treat.
5 from 1 vote
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10
Calories 315 kcal


  • 1 Baking pan
  • 1 food processor for making puree (fork can be used to mash it)
  • 2 mixing bowls
  • 1 set of measuring spoons
  • 1 Measuring Cup
  • 1 bread loaf pan 9.5x5 inch
  • 2 sheets of parchment paper or non-stick cooking spray


  • 1 small acorn squash or 1 cup of acorn squash puree
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon Cinnamon or more for extra spice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 2 eggs room temperature
  • ½ cup olive oil
  • ½ cup coconut sugar or cane
  • cup semi-sweet chocolate chips


  • Preheat the oven to 400°. Cut the acorn squash in half and remove the seeds. Place the squash halves facing the cut side down on a baking sheet with parchment paper. Bake for 30-40 minutes or until the flesh is soft. Scoop out the flesh and add it to the food processor. Pulse until smooth. Measure one cup of puree. Freeze the rest for other recipes.
  • Reduce oven temperature to 375°F. Lay a sheet of parchment paper into the bread loaf pan or use cooking spray to grease it. 
  • In a medium bowl, add flour, baking powder, baking soda, salt, and spices. Whisk well to combine. 
  • In a large bowl, add eggs, oil, and sugar. Whisk to mix. Now, add acorn squash puree. Mix well until one consistency. 
  • Add dry ingredients to wet ones. Use a wooden spatula to mix the batter just until combined. Fold in chocolate chips leaving about 20 for topping.
  • Transfer batter to the bread loaf pan. Top with the remaining chocolate chips.
  • Bake for 40-45 minutes or until the cake tester (or toothpick) comes out clean. Let it cool down a little bit. Slice and enjoy. 


  • use room temperature eggs.
  • if baking a lower altitude (I am at Colorado high altitude) consider baking the bread at 350°F.
  • use parchment paper or cooking spray top grease the bread loaf pan.
  • if the top of the bread starts browning too fast, cover it with foil.
  • the nutrition information is only estimate. For accurate numbers measure all the ingredients and use calorie and macro tracking apps.


Serving: 1sliceCalories: 315kcalCarbohydrates: 40.5gProtein: 3.7gFat: 15.4gSodium: 162mgFiber: 2.6gSugar: 19.8g
Keyword acorn squash bread, acorn squash bread recipe
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