Acorn Bread

Recipe by KnittinKitten
READY IN: 50mins
YIELD: 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.