Kabocha Loaf Cake

sudachirecipes.com

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!

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Kabocha Loaf

Yield

8 servings

Type

Cake

Time

1 hr 10 mins

Level

Easy

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what you'll need:

» kabocha » all-purpose flour » baking soda » cinnamon » ground ginger » salt » light brown sugar » egg » melted butter » coarse sugar » pumpkin seeds

Prepare kabocha

Scoop the seeds and pulp out of the kabocha, peel the skin and cut into small cubes.

1

Soften

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.

2

Mash

Mash until smooth. Alternatively blitz in a food processor or with an immersion blender to make it extra smooth.

3

Cool

Leave to cool and preheat the oven to 170°C/338°F  (160°C/320°F fan).

4

Combine dry ingredients

Sift the flour into a bowl and add cinnamon, ground ginger and baking soda. Mix until evenly distributed.

5

Whisk eggs and sugar

Crack an egg into a separate bowl and add the light brown sugar. Whisk until pale and smooth.

6

Add kabocha

Add the kabocha puree and whisk.

7

Combine wet and dry ingredients

Add the dry ingredients into the wet ingredients and fold until smooth. Be careful not to over-mix.

8

Add butter

Pour melted butter into the batter and fold until well combined.

9

Add toppings

Pour the batter into a loaf pan lined with baking parchment. Top with pumpkin seeds and coarse sugar, then bake for 45 minutes.

10

Check

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.

11

Serve

Slice and enjoy it warm or toasted!

12

See the full post for more information plus, tips, tricks and storage information.