Spiced Kabocha Loaf Cake (Pumpkin Bread)

Cut 170-240 g kabocha squash into small pieces and place them in a microwavable bowl.
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.)
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.
Mash the kabocha with a potato masher until smooth.
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.
Leave to cool. (It should be cool to the touch before use.)

Preheat the oven to 170 °C (338 °F) (160 °C (320 °F) for fan-assisted) and line a loaf pan with baking paper.
Sift 140 g all-purpose flour into a large bowl and add ½ tsp baking soda, ½ tsp cinnamon powder, ½ tsp ginger powder and 1 pinch salt. Mix well.
Take a separate bowl and whisk 135 g light brown sugar and 1 egg until pale and smooth.
Add the cooled kabocha to the egg and sugar mixture, and mix until evenly distributed.
Fold the dry ingredients into the wet ingredients with a spatula and be careful not to overmix.
Pour 70 g unsalted butter into the batter and mix until all the ingredients are well combined.
Pour the batter into the loaf tin and sprinkle with 1 tsp coarse sugar and green pumpkin seeds (optional).
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.)
Allow to cool slightly before removing it from the loaf tin and transfering to a wire rack to cool completely.
Cut into slices and enjoy!