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Home » Recipes » Sweets and Bread

Spiced Kabocha Loaf Cake (Pumpkin Bread)

Published: Oct 25, 2021 · Modified: Sep 16, 2023 by Yuto Omura

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If you love anything pumpkin-spiced, you're going to love this spiced kabocha loaf cake! It's the perfect autumn treat, made with fresh kabocha and seasoned with cinnamon and ginger. Enjoy it straight out of the oven or even toasted!

Kabocha pumpkin bread

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Jump to:
  • What is Kabocha?
  • What is Kabocha Loaf Cake?
  • Ingredients and Substitutions
  • Step-by-Step Process
  • Tips and Tricks
  • What Pan Size to Use
  • How to Store
  • More Kabocha Recipes
  • Spiced Kabocha Loaf Cake (pumpkin bread)

What is Kabocha?

Kabocha (かぼちゃ), also commonly known as "Japanese pumpkin", is a type of winter squash with dark green edible skin and sweet, smooth orange flesh. Its flavor is sometimes compared to butternut squash, but in reality, the deep sweetness is more like a cross between a pumpkin and a sweet potato.

In Japan, kabocha is planted in the spring and harvested late summer to early autumn. Once harvested, it can be stored for several months and is considered a valuable source of nutrition during the winter. There is even a Japanese custom of eating kabocha on the day of the winter solstice, where it is believed to bring good health during the chilly winter months.

Thanks to kabocha's naturally sweet and complex flavor, it is a versatile ingredient that is commonly used in both sweet and savory dishes.

In this recipe I will show you how to fully utilise Japanese kabocha to make a deliciously comforting spiced kabocha loaf cake!

Japanese kabocha pumpkins

What is Kabocha Loaf Cake?

Kabocha loaf cake is a delicious cake flavored with pureed kabocha and spices, baked in a rectangular loaf pan. The recipe was inspired by pumpkin bread, however, since regular pumpkins are not so easy to find in Japan, I decided to try and create my own pumpkin loaf using the more common kabocha.

I must say that the natural sweetness of kabocha really shines through in this loaf, and the addition of warming spices gives it a comforting feeling that makes it perfect for autumn. I also love to add some coarse sugar and pumpkin seeds to the top to give a bonus crunchy texture.

I make kabocha loaf cake every autumn and enjoy it toasted with a thin layer of butter and honey. It makes the perfect snack, afternoon tea cake or breakfast treat!

Kabocha pumpkin bread on a wooden chopping board with 2 slices

Ingredients and Substitutions

To make kabocha loaf cake, you will need the following ingredients:

Ingredients used to make kabocha loaf (flour, light brown sugar, cinnamon, nutmeg, baking powder, egg, salt, kabocha, melted butter, pumpkin seeds and turbinado sugar)
  • Kabocha - The smooth texture and sweet taste of kabocha makes it the star of this dish! However, this recipe also works with pumpkin puree if you can't get hold of kabocha. If using pumpkin puree, I would use half a 15oz can (425g) per loaf.
  • All-purpose flour - Although this loaf cake might be considered a type of "quick bread" (like pumpkin or banana bread), it is important not to use bread flour since it will make the texture too heavy. A light flour with less gluten works best, so I recommend all-purpose flour or cake flour.
  • Baking soda - Reacts with the brown sugar to help the loaf rise.
  • Cinnamon and ground ginger - These spices add flavor and warmth to the loaf. Feel free to add other spices commonly associated with pumpkin such as nutmeg, allspice or cloves (be sparing though, too many spices will overpower the kabocha!).
  • Salt - a small amount of regular sea salt helps enhance the sweetness and flavors of the other ingredients.
  • Light brown sugar - it is important to use light brown sugar in this recipe, not only for sweetness and a moist texture but also because the acidity in light brown sugar reacts with the baking soda creating the perfect rise and slightly cracked top.
  • Egg - Plays an essential role in the structure and texture of the loaf.
  • Melted butter - Adds moisture and a rich buttery flavor. I recommend unsalted to have more control over the salt content.
  • Coarse sugar - I sprinkle the top of the loaf with turbinado sugar (known in Japanese as "zarame") to create a crunchy texture.
  • Green pumpkin seeds - add to the top before baking for decoration and extra crunch.
Kabocha pumpkin loaf topped with zarame sugar and green pumpkin seeds

Step-by-Step Process

Here are my step by step instructions for how to make delicious spiced kabocha loaf. For ingredient quantities and simplified instructions, scroll down for the printable recipe card.

How to make Kabocha Purée

STEP
Scoop the pulp and peel

Cut the kabocha in half, then scoop out the pulp and seeds. You can roast the seeds and make them into a snack. Otherwise, discard them.

In this recipe, I recommend using between 170-240g of kabocha, which is about 350-400g before peeling and scooping out the pulp. This is equal to approximately one quarter of a medium (regular sized) kabocha.

Kabocha Japanese squash on a black chopping board with seeds scooped out

Although the skin is edible, I prefer to peel it off for a smoother texture in the loaf. This is optional, but highly recommended. I use a heavy duty potato peeler to remove the skin.

STEP
Cut into cubes

To speed up the cooking process, cut the kabocha into small cubes. Smaller cubes cook faster, and will be easier to mash later. Try and cut them so that they are uniform, this will ensure even cooking.

kabocha cut into bitesize pieces
STEP
Cook

In order to mash the kabocha, we must first cook it. There are a number of ways to do this (boiling, steaming, baking) but I find the most efficient method is to microwave them. Simply place the kabocha in a heatproof bowl with a splash of water, cover with plastic wrap and microwave for 4 minutes at 600W.

cubes of kabocha in a glass bowl covered with plastic wrap

The kabocha should be soft enough to easily pierce with a fork.

kabocha pierced with a fork

Carefully peel back the plastic wrap (steam will fly out so be careful!) and test. If the kabocha is still hard, cover once more and continue to heat in 20-30 second intervals until soft enough to pierce.

Doubling or tripling the recipe?

Using more kabocha will increase the microwaving time. If you double or triple the recipe, microwave for 2-3 minutes at a time and mix each time to ensure the kabocha is evenly cooked.

STEP
Mash

Mash the kabocha until smooth. I used a potato masher for this.

mashed kabocha in a glass bowl with potato masher
STEP
Smooth (optional)

If you want to ensure the kabocha purée is perfectly smooth and combines seamlessly with the batter, I recommend taking one extra step to smooth it. I used a fine mesh sieve and worked the kabocha through by scraping it with a spatula. If you're looking for a quicker and less labor-intensive method, an immersion blender or food processor will work perfectly.

making kabocha smooth with sieve
STEP
Cool

Once you're happy with the consistency of your kabocha, cover it and leave it to cool. It should be cool to the touch before adding it to the cake mixture.

smooth kabocha puree

How to Make Kabocha Loaf Cake

STEP
Preheat the oven

Start by preheating your oven to 170°C/338°F (160°C/320°F fan) and line a loaf pan with parchment paper.

STEP
Combine dry ingredients

Sift the flour into a bowl and add the baking soda, cinnamon, ground ginger and pinch of salt. Mix until evenly distributed and set aside.

sifted flour in a bowl with baking powder, cinnamon and nutmeg
STEP
Whisk the sugar and egg

In a separate bowl, add the light brown sugar and egg, then whisk together until pale and smooth.

light brown sugar and egg in a bowl

Then add the kabocha purée from earlier.

egg and sugar whipped until pale with kabocha puree added

Whisk until evenly distributed.

STEP
Combine wet and dry ingredients

Pour the dry ingredients into the wet ingredients, and fold together using a spatula or spoon. Be careful not to mix too vigorously or for too long; overmixing will produce a dense and chewy cake.

mixing dry ingredients into wet ingredients to make kabocha loaf
STEP
Add the butter

Pour the melted butter into the batter and continue to fold until fully incorporated.

pouring melted butter into kabocha loaf batter

The final batter should look something like this:

completed kabocha loaf batter in a glass bowl with silicone spatula
STEP
Add toppings and bake

Pour the batter into the lined loaf pan and sprinkle the top with coarse sugar (I used turbinado) and green pumpkin seeds. The toppings are optional but they add a wonderful crunchy texture to the top!

kabocha loaf batter in a line loaf pan topped with pumpkin seeds and turbinado sugar

Bake for 45 minutes or until a toothpick comes out clean with a few moist crumbs.

bamboo skewer coming out clean from kabocha loaf
STEP
Cool

Leave to cool slightly before removing it from the pan, then transfer it to a wire rack to cool completely before storing.

Feel free to cut a slice while it's still warm, and enjoy!

close up of slice of kabocha loaf on wooden chopped board

Tips and Tricks

Kabocha loaf cake is easy to make, but I have a few tips and tricks to ensure it is perfect every time!

Tips & Tricks for Perfect Kabocha Loaf Cake
  • Remove the kabocha skin - this might be more down to personal preference, but I find the skin adds a strange texture to the cake.
  • Use a sharp knife to cut - kabocha is very firm so make sure your knife is properly sharpened. You're more likely to get injured with a blunt knife.
  • Cut into small cubes - they cook faster and this saves time.
  • Adjust the kabocha flavor to your taste - this recipe is pretty forgiving and the amount of kabocha doesn't need to be exact. You can add more or less depending on how strong you want the kabocha taste to be. For each loaf, I recommend between 170-240g after peeling/scooping. Be aware that adding more pumpkin will add more moisture to the batter and it might take longer to bake.
  • Add toppings - although this is optional, it really improves the texture of the loaf! The crunchy top is one of my favorite things about this recipe.
  • Don't overbake - overbaking will cause the loaf to be dry. When it's nearly done, check with a toothpick or bamboo skewer regularly. It shouldn't have any wet batter on it, but it also shouldn't come out completely clean. A few moist crumbs means it is perfectly cooked!
Kabocha pumpkin bread slices on a green plate

What Pan Size to Use

This recipe makes enough batter for one small loaf tin. My loaf tin is 18x8x6cm (7x3x2.3inches), which fits about 2 cups (500ml) worth of loaf mixture.

Originally, I recommended increasing the recipe if you are using a standard American loaf pan (9x5) but actually, after some feedback from one of our readers, it turns out there is no need to increase it. The loaf rises a lot in the oven, so it's actually enough batter even for pans larger than the one I used.

Just be aware that the baking time might change depending on the size of your pan. (Deeper will take longer, wider will bake quicker.)

If increasing the recipe, I recommend using multiple pans rather than bigger pans. This will make it easier for you, since you won't need to adjust the baking time. (You might need to rotate the pans to ensure even cooking though.)

Kabocha pumpkin bread slices on a wooden chopping board

How to Store

I recommend eating a few warm slices straight from the oven to fully appreciate the freshly made kabocha pumpkin bread but if you don't finish the loaf, you can store it in an airtight container. It will keep at room temperature for about 2 days (although, I don't recommend this in summer as it tends to get very sticky), about 5 days in the fridge and up to 3 months in the freezer.

Kabocha loaf can be thawed at room temperature or defrosted in the microwave. If the loaf has dried out, you can revive it by microwaving for 10-20 seconds. Toasting will give it that freshly baked feeling and I highly recommend it!

Storage summary

Room temperature - 2 days in an airtight container. (Not recommended in summer.)

Refrigerated - 5 days.

Frozen - 3 months.

Kabocha pumpkin bread slices on a green plate

I seriously love this loaf straight out the oven, it's also great toasted and then topped with a bit of butter and honey. Delicious!

I hope you enjoy this spiced kabocha loaf recipe! If you try it out, I'd really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It's also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Kabocha Recipes

Kabocha Fans will Love These Recipes:
  • Kabocha Korokke (pumpkin croquettes)
  • Kabocha no Nimono (simmered kabocha)
  • Tempura Batter (kabocha is perfect for tempura!)
spiced kabocha loaf cake thumbnail

Spiced Kabocha Loaf Cake (pumpkin bread)

Yuto Omura
How to make delicious Spiced Kabocha Loaf Cake (pumpkin bread). Fits 7"x3" or 9"x5" loaf pan.
5 from 1 vote
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Sweets
Servings 1 loaf

Ingredients
 
 

  • 170-240 g kabocha squash - (after peeling) OR canned pumpkin puree
  • ½ tbsp water
  • 140 g all-purpose flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • 1 pinch salt
  • 135 g light brown sugar
  • 1 medium egg(s)
  • 70 g melted butter - unsalted
  • 1 tsp coarse sugar - (turbinado/zarame or similar) optional
  • green pumpkin seeds - optional
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Instructions
 

How to Make Kabocha Puree

  • Cut 170-240 g kabocha squash into small pieces and place them in a microwavable bowl.
    kabocha cut into bitesize pieces
  • Sprinkle with ½ tbsp water and cover the bowl with plastic wrap. Microwave the kabocha for 4 minutes at 600W. (If doubling or tripling the recipe, it will need longer.)
    cubes of kabocha in a glass bowl covered with plastic wrap
  • Remove the bowl from the microwave and peel back the plastic wrap, be careful of the steam. Pierce a larger piece with a fork to check it's soft enough. If it's not, return to the microwave and heat at 20-30 seconds intervals until soft.
    kabocha pierced with a fork
  • Mash the kabocha with a potato masher until smooth.
    mashed kabocha in a glass bowl with potato masher
  • Optional step: make your kabocha puree extra smooth by either blitzing it in a food processor, immersion blender or worked through a fine mesh sieve.
    making kabocha smooth with sieve
  • Leave to cool. (It should be cool to the touch before use.)
    smooth kabocha puree

Making the Kabocha Loaf

  • Preheat the oven to 170 °C (160 °C fan-assisted) and line a loaf tin with baking paper.
  • Sift 140 g all-purpose flour into a large bowl and add ½ tsp baking soda, ½ tsp cinnamon, ½ tsp ground ginger and 1 pinch salt. Mix well.
    sifted flour in a bowl with baking powder, cinnamon and nutmeg
  • Take a separate bowl and whisk 135 g light brown sugar and 1 medium egg(s) until pale and smooth.
    light brown sugar and egg in a bowl
  • Add the cooled kabocha to the egg and sugar mixture, and mix until evenly distributed.
    egg and sugar whipped until pale with kabocha puree added
  • Fold the dry ingredients into the wet ingredients with a spatula and be careful not to overmix.
    mixing dry ingredients into wet ingredients to make kabocha loaf
  • Pour 70 g melted butter into the batter and mix until all the ingredients are well combined.
    pouring melted butter into kabocha loaf batter
  • Pour the batter into the loaf tin and sprinkle with 1 tsp coarse sugar and green pumpkin seeds (optional).
    kabocha loaf batter in a line loaf pan topped with pumpkin seeds and turbinado sugar
  • Place in the oven on the middle shelf and bake for 45 minutes.
  • Check the loaf with a toothpick, if it comes out clean it's done. If it needs longer, put it back in the oven in 3-5 minute intervals and keep checking until the toothpick comes out clean. (A few moist crumbs means it's done. If the toothpick has any wet batter it needs more time.)
    bamboo skewer coming out clean from kabocha loaf
  • Allow to cool slightly before removing it from the loaf tin and transfering to a wire rack to cool completely.
    slice of kabocha loaf on wooden chopped board
  • Cut into slices and enjoy!
    close up of slice of kabocha loaf on wooden chopped board

Video

Notes

Keep in an airtight container at room temperature for 2 days OR the fridge for up to one week.
Freeze for up to 3 months and defrost at room temperature before serving.
Perfect for toasting.
Click here to add your own private notes.

Equipment

7.3"x3.8" Loaf Pan
Cooling rack
Keywords how to make kabocha loaf, kabocha bread, kabocha cake recipe, pumpkin bread
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    Recipe Rating




  1. Dee Mal

    December 05, 2021 at 5:45 pm

    5 stars
    I love cooking Japanese food and found myself with too much kabocha on hand, so I just had to try this. I was hesitant about the amount of sugar, but the loaf turned out just sweet enough and perfectly complemented the spices!

    Notes / Tips:
    - I only had a 9x5 loaf pan (I believe the standard for Americans like me), and the recipe says to quadruple the ingredients for that pan size. The original ingredient quantity works just fine for this pan (though it did cook about 10 minutes longer, as expected). I actually don't think I could have put more than 2-3 cups of batter, considering how much the loaf grew!
    - since I quadrupled the recipe, I used the rest of the batter to make equally delicious muffins and got about 24 of them, in 2 standard-sized muffin pans. I upped the temp to 350F for the muffins and they were perfectly cooked at 20 minutes.
    - To make it a bit healthier, I substituted half the butter with applesauce and it saved me a ton of calories, and still came out perfectly moist! My favorite health hack for baking 😉
    - if you do quadruple the recipe, keep in mind that it's a bit harder to soften the squash in the microwave and will need significantly more time!

    So in total, I quadrupled the recipe and used about 2 cups of batter for the loaf (the normal recipe quantity) and the rest of the 3x batter for the muffins. Everything came out so delicious and I'll definitely make this again!

    Reply
    • Yuto Omura

      December 06, 2021 at 5:09 pm

      Hi Dee,
      Thank you for trying out my recipe, I'm so happy you enjoyed it!
      Also thank you so much for the feedback, pans in Japan are usually smaller and when I follow American recipes I end up with too much batter, I did some research on the pan size and how to convert it, but I must have overcompensated this time! I'll update the post, your comment has been very valuable!
      I also love your idea of making muffins and using apple sauce, I'll try that next time!

      Reply

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