Japanese Pumpkin Bread
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!
1 hr 10 mins
what you'll need:
» all-purpose flour
» baking soda
» ground ginger
» light brown sugar
» melted butter
» coarse sugar
» pumpkin seeds
Scoop the seeds and pulp out of the kabocha, peel the skin and cut into small cubes.
Place in a heatproof bowl with a dash of water and cover with plastic wrap. Microwave at 600W for 4 minutes or until easily pierced with a fork.
Mash until smooth. Alternatively blitz in a food processor or with an immersion blender to make it extra smooth.
Leave to cool and preheat the oven to 170°C/338°F
Combine dry ingredients
Sift the flour into a bowl and add cinnamon, ground ginger and baking soda. Mix until evenly distributed.
Whisk eggs and sugar
Crack an egg into a separate bowl and add the light brown sugar. Whisk until pale and smooth.
Add the kabocha puree and whisk.
Combine wet and dry ingredients
Add the dry ingredients into the wet ingredients and fold until smooth. Be careful not to over-mix.
Pour melted butter into the batter and fold until well combined.
Pour the batter into a loaf pan lined with baking parchment. Top with pumpkin seeds and coarse sugar, then bake for 45 minutes.
Check it's done by piercing with a toothpick. It's done when it comes out clean with a few moist crumbs. Remove from the pan and cool on a wire rack.
Slice and enjoy it warm or toasted!
FULL RECIPE »
See the full post for more information plus, tips, tricks and storage information.
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