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spiced kabocha loaf cake thumbnail

Spiced Kabocha Loaf Cake (pumpkin bread)

  • Author: Yuto Omura
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf


How to make delicious Spiced Kabocha Loaf Cake (pumpkin bread). Makes 1 loaf (Using a 7"x3" loaf pan)


  • 170g - 240g kabocha squash (approx 225g-320g before peeling/scooping) OR 1/2 425g (15oz) canned pumpkin puree 
  • 1/2 tbsp water
  • 135g light brown sugar
  • 1 egg
  • 140g plain flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 pinch salt
  • 70g unsalted butter (melted)
  • 1 tsp zarame/demerara sugar (optional)
  • Green pumpkin seeds (optional)


Making Kabocha Puree

  1. Cut the kabocha squash into small pieces and place them in a microwavable bowl.
    Cutting kabocha
  2. Sprinkle the kabocha with 1/2 tbsp water, cover the bowl with plastic wrap.
    kabocha in a microwavable bowl
  3. Microwave the kabocha for 4 minutes at 600W.
  4. Remove the bowl from the microwave and peel back the plastic wrap, be careful of the steam.
    removing plastic wrap from bowl
  5. 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.
  6. Using a potato masher, mash the kabocha until it becomes a smooth paste.
    mashing kabocha with potato masher
  7. Leave to cool. (It should be cool to the touch before use.)
    leaving kabocha puree to cool

Making the Kabocha Loaf

  1. Preheat the oven to 160°C (320°F) and line a loaf tin with baking paper.
    Preheating oven to 160C / 320F
  2. Sift 140g flour into a large bowl and add 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp ground ginger and a pinch of salt. Mix well.
    Mixing dry ingredients
  3. In a separate bowl, add 135g light brown sugar and 1 egg and whisk until the sugar is dissolved.
    Whisking brown sugar and egg
  4. Add the mashed kabocha to the bowl and mix well.
    Adding kabocha puree to mixture
  5. Fold the dry ingredients into the wet ingredients with a spatula.
    Folding in dry ingredients
  6. Pour the melted butter into the batter and mix until all the ingredients are well combined.
    pouring in melted butter
  7. Pour the batter into the loaf tin and sprinkle with zarame/demerara sugar and pumpkin seeds (optional).
    sprinkling the top of pumpkin loaf with coarse sugar and pumpkin seeds
  8. Place in the oven on the middle shelf and bake for 45 minutes.
  9. 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.)
    checking pumpkin bread doneness with toothpick
  10. Leave to cool for 10 minutes and remove it from the loaf tin. 
    leaving pumpkin bread to cool
  11. Cut into slices and enjoy!
    Kabocha pumpkin bread slices on a wooden chopping board


Keep in an air tight 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.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Sweets
  • Method: Baking
  • Cuisine: Japanese / American

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