Put the acorn meats into a pot with enough water to cover. Bring the water to a boil, then drain. Repeat 3 times or till the bitterness is gone (the water should be clear). Once you have leached the nuts, dry them on a cookie sheet in a low oven (about 200°F) for 2 or 3 hours - till the nuts become brittle. Remove from the oven and cool.
Grease two loaf pans with margarine.
Mix together all dry ingredients, thoroughly.
Beat eggs, gradually adding milk. Add egg mixture alternately with honey to dry ingredients. Beat well.
Stir in acorns and pour evenly into loaf pans. Bake at 350 for 45 minutes or until golden.
If bread is done, it will come out of pan easily when pan is turned over and tapped gently. If not, bake for another 10-15 minutes.
Remove bread from pan immediately when done and cool. This spicy bread always tastes better the second day when its flavors have had a chance to mellow and blend.