Roasted Kabocha Bread
Updated: Jan 5
Fall is upon us! With this season comes all types of pumpkin and squash. My favorite squash? The sweet and smooth kabocha squash. Scrumptious by itself but better in treats like a comforting loaf of bread.
Are you looking forward to fall baking where the heat from the oven warms up the house and fall spice permeates the kitchen? I certainly do.
One of my favorite things to make is a simple loaf of bread using the Kabocha squash. Not only is this squash sweeter than butternut squash but it has a smooth texture very much like pumpkin and sweet potato combined.
If you have not tried kabocha in your baking, do give this recipe a go. You will not be disappointed.
ROASTED KABOCHA BREAD
Makes: 1– 8" x 4" loaf
1 cup all-purpose flour
½ cup white lily flour @whitelilybaking (see Notes)
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground clove
1/8 tsp. ground ginger
Sieve all dry ingredients together in a large mixing bowl. Set aside.
1 cup mashed roasted kabocha (see Notes for roasting instructions)
½ cup grapeseed oil
½ cup organic apple sauce @santacruzorganic
1 cup raw cane sugar
1 tsp. vanilla extract @simplyorganicfoods
½ tsp. maple extract @kingarthurflour
2 tbsp. pepitas / pumpkin seeds
½ tsp. all-purpose flour
Combine pepitas and flour together. Mix well.
1 – 2 tsp. pepitas
Preheat the oven to 350°F. Oil an 8x4” loaf pan.
Whisk all the wet ingredients together in a large mixing bowl until very well combined.
Add the dry ingredients to the wet ingredients and gently fold until just incorporated.
Next, gently fold the floured pepitas into the batter until just incorporated.
Pour the mixture into the loaf pan. Decorate the top of the batter with more pepitas if desired.
Bake for ~45 – 48 mins or until toothpick inserted into the center of the loaf comes out with little crumbs or clean.
Cool for ~15 mins before removing from pan to finish cooling on a wire rack.
Once it is cooled, slice and enjoy!
If you do not have white lily flour, use all-purpose flour.
If you find the batter a little too thick because the kabocha is a little dry, add some plant-based milk 1 tbsp at a time until desired consistency is reached.
– Wash and dry the outside of the kabocha. Place the entire kabocha on a lined baking sheet.
– Place the baking sheet in a preheated 350°F oven and roast for 1½ hours until you see liquid bubbling through the skin.
– Allow the kabocha to completely cool before peeling off the skin and scooping out the fibrous strands as well as the seeds.
– Use the roasted kabocha flesh according to your recipe.
Did you try this recipe?
If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.