Acorn Bread

"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."
photo by edmunddiggle3 photo by edmunddiggle3
photo by edmunddiggle3
photo by edmunddiggle3 photo by edmunddiggle3
photo by Jess C. photo by Jess C.
photo by Jess C. photo by Jess C.
Ready In:
1 loaf




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

Questions & Replies

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  1. dmhawley
    I just received some acorn flour, and want to try your recipe. I was curious if you think substituting almond flour for the wheat flour will work? Thank you.


  1. Allison Williams
    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!
  2. californiagal16
    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! =)
  3. kellyyater
    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!
  4. edmunddiggle3
    This was my first acorn flour recipe that I used after making my first batch of acorn flour from red oak acorns. It was so delicious! I used 2 and 1/2 TBS sugar and it came out great.
    • Review photo by edmunddiggle3
  5. David S.
    thank you so much for the instructions re preparing the acorns for consumption! it's rare knowledge nowadays.


  1. Iker C.
  2. Iker C.
  3. Iker C.


I am a Northern transplant living in the American South. I love the weather and the people, and my city is so diverse and cultural! I am very happy here. I enjoy knitting and cooking, especially in the wintertime- it gets too hot in the summer! I'm trying to become vegetarian, possibly vegan, and this lifestyle change has given me the opportunity to experiment with a new range of foods and recipes. It's quite an adventure!
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