Kabocha Squash Bread

Kabocha squash is a Japanese variety of winter squash that has a sweet, nutty flavor and a dense, smooth texture. It is rich in vitamins A and C, as well as fiber.

This is vegan recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Kabocha Squash Bread

Cooking Method: Baking Cuisine: American Courses: Bread, Breakfast, Dessert, Snack Recipe Keys: Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 60 min Rest Time 30 min Total Time 1 hr 50 mins

Servings: 10 Calories: 2000

Best Season: Fall

Ingredients

Servings

• 1.5 cup Kabocha Squash
• 2 cup All-Purpose Flour
• 2 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 0.5 teaspoon Salt
• 1 cup Sugar
• 0.5 cup Vegetable Oil
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• 0.5 cup Walnuts

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the kabocha squash in half, remove the seeds, and roast in the oven until soft. Scoop out the flesh and mash it.
3. In a large bowl, combine the mashed kabocha squash, flour, baking powder, cinnamon, nutmeg, salt, and sugar. Mix well.
4. In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into a greased loaf pan.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let it cool in the pan for 10 minutes.
10. Transfer the bread to a wire rack to cool completely before slicing and serving.

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 30g10%

Sugars 15g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.