Spiced Kabocha Loaf Cake Recipe (Pumpkin Bread)

By Sudachi · 85 min

Ingredients

Instructions

1. Cut 170-240 g kabocha into small pieces and put them in a microwave-safe bowl.
2. Sprinkle with ½ tbsp water, cover with plastic wrap and microwave for 4 minutes at 600 W (longer if making a double or triple batch).
3. Carefully peel back the wrap, watching for steam. Pierce a large piece with a fork; if it is not soft, microwave in 20-30 second bursts until it is.
4. Mash until smooth, adding a splash of water if too thick. Optionally blend, use an immersion blender, or press through a fine sieve for an extra-smooth puree.
5. Let the puree cool until it can be touched comfortably.
6. Preheat the oven to 170 °C (160 °C fan-assisted) and line a loaf pan with baking paper.
7. Sift 140 g flour into a large bowl and add ½ tsp baking soda, ½ tsp cinnamon, ½ tsp ground ginger and 1 pinch salt. Mix well.
8. In another bowl, whisk 135 g light brown sugar and 1 egg until pale and smooth.
9. Mix the cooled kabocha into the egg and sugar mixture until evenly combined.
10. Fold the dry ingredients into the wet with a spatula, mixing only until combined.
11. Add 70 g melted unsalted butter and mix until everything is well combined.
12. Pour the batter into the loaf pan, sprinkle with 1 tsp coarse sugar and the pumpkin seeds if using, and bake on the middle shelf for 45 minutes.
13. Test with a toothpick. If it comes out clean, it is done; a few moist crumbs are fine. If wet batter clings, bake in 3-5 minute additions, checking each time.
14. Let the loaf cool briefly, then remove it from the pan and cool completely on a wire rack. Slice and serve.

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

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