Kabocha Pumpkin Loaf Cake

By Sudachi · 75 min

Ingredients

Instructions

1. Put 170-240 g of kabocha squash, cut into small pieces, in a microwave-safe bowl. Sprinkle with 1/2 tbsp water, cover with plastic wrap and microwave at 600W for 4 minutes (longer if making a double or triple batch).
2. Carefully peel back the wrap, away from the steam. Pierce a larger piece with a fork; if it is not soft, microwave in 20-30 second bursts until it is.
3. Mash until smooth with a potato masher, adding a splash of water if too thick. For an extra smooth puree, blend in a food processor or with an immersion blender, or press through a fine sieve (optional).
4. Let the puree cool until it is cool enough to touch.
5. Preheat the oven to 170 °C (160 °C fan-assisted) and line a loaf pan with baking paper.
6. Sift 140 g all-purpose flour into a large bowl, then add 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp ground ginger and 1 pinch salt. Mix well.
7. In a separate bowl, whisk 135 g light brown sugar and 1 egg until pale and smooth.
8. Mix the cooled kabocha into the egg and sugar mixture until evenly combined.
9. Fold the dry ingredients into the wet with a spatula, taking care not to overmix.
10. Pour in 70 g melted unsalted butter and mix until everything is well combined.
11. Pour the batter into the lined tin, sprinkle with 1 tsp coarse sugar and green pumpkin seeds (optional), and bake on the middle shelf for 45 minutes.
12. Test with a toothpick. If it comes out clean, it is done; a few moist crumbs are fine. If wet batter clings to it, bake in 3-5 minute intervals, testing each time until it comes out clean.
13. Let the loaf cool slightly, remove it from the tin, and move it to a wire rack to cool completely before slicing.

Summarized from Sudachi's video. Watch it for the details.

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