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spiced kabocha loaf cake thumbnail

Spiced Kabocha Loaf Cake (Pumpkin Bread)

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Author Yuto Omura
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 powder
  • ½ tsp ginger powder
  • 1 pinch salt
  • 135 g light brown sugar
  • 1 egg
  • 70 g unsalted butter melted
  • 1 tsp coarse sugar (turbinado/zarame or similar) optional
  • green pumpkin seeds optional

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
    • Alternatively, boil a pot of water and arrange the kabocha pieces in a single layer in a steaming basket with a lid. Steam on high for about 8-10 minutes, until soft enough to pierce with a fork.
  • 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. If the mixture seems too thick, you can add a splash of water.
    mashed kabocha in a glass bowl with potato masher
  • Optional step: make ythe kabocha puree extra smooth by either blitzing it in a food processor, immersion blender or work it through a fine mesh sieve.
    making kabocha smooth with sieve
  • Leave to cool. It should be cool enough to touch before use.
    smooth kabocha puree

Making the Kabocha Loaf

  • 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.
    sifted flour in a bowl with baking powder, cinnamon and nutmeg
  • Take a separate bowl and whisk 135 g light brown sugar and 1 egg 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 unsalted 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).
    Place in the oven on the middle shelf and bake for 45 minutes.
    kabocha loaf batter in a line loaf pan topped with pumpkin seeds and turbinado sugar
  • 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

Notes

If the skin is too difficult to peel raw, cook it first and cut off the peel after.
Cut the kabocha small for faster cooking. Use a sharp knife and place a damp kitchen towel under your cutting board to prevent slipping.
Be careful not to overbake, the loaf is ready when a toothpick comes out with moist crumbs, not completely clean. If there is wet batter on the toothpick, it needs longer.
Keep in an airtight container at room temperature for 2 days OR the fridge for up to one week.
Cool, slice, wrap and freeze for up to 3 months. Thaw at room temperature before serving, or thaw in the microwave (about 20 seconds 600W).
Serve as it is, or toast it and top with butter, honey or cream cheese.