Acorn Honey Bread Recipe

Name: Acorn Honey Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups flour; 2 eggs, beaten; 2 teaspoons baking powder; 2 teaspoons ginger; 1 cup honey; 2 cups milk; 2 teaspoons salt; 1 cup acorn, chopped; 2 teaspoons baking soda; 1 teaspoon cinnamon

Servings: persons

1
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 200u00b0F) for 2 or 3 hours - till the nuts become brittle. Remove from the oven and cool.
2
Grease two loaf pans with margarine.
3
Mix together all dry ingredients, thoroughly.
4
Beat eggs, gradually adding milk. Add egg mixture alternately with honey to dry ingredients. Beat well.
5
Stir in acorns and pour evenly into loaf pans. Bake at 350 for 45 minutes or until golden.
6
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.
7
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.

824

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups flour, 2 eggs, beaten, 2 teaspoons baking powder, 2 teaspoons ginger, and more.

Yes, Acorn Honey Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Acorn Honey Bread

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