Think pumpkin bread, only richer and sweeter. Roasted Kabocha puree gives this quick bread a deep color, a tender crumb and plenty of fall spice.
Prep: 15 minutes | Cook: 60 minutes | Serves: 10 slices
Ingredients
- 1 1/2 cups roasted Kabocha puree
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup brown sugar
- 1/2 cup vegetable oil or melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- To make puree, roast Kabocha halves cut side down at 400°F for 40 minutes, then scoop out the flesh and mash until smooth.
- Heat the oven to 350°F and grease a 9 by 5 inch loaf pan.
- Whisk the flour, baking soda, salt and spices in a bowl.
- In another bowl, whisk the Kabocha puree, brown sugar, oil, eggs and vanilla.
- Fold the dry ingredients into the wet just until combined. Stir in the walnuts.
- Pour into the pan and bake 55 to 65 minutes, until a toothpick in the center comes out clean. Cool 15 minutes before slicing.
Farm Tip
Kabocha puree freezes beautifully. Freeze it in 1 1/2 cup portions so you are always ready to bake.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
