Kabocha Bread recipe - ingredients, nutrition and when to eat it
This fluffy bread is baked with mashed kabocha squash mixed into the dough. Its gentle sweetness and rich buttery aroma make it a lovely choice for breakfast…
This fluffy bread is baked with mashed kabocha squash mixed into the dough. Its gentle sweetness and rich buttery aroma make it a lovely choice for breakfast or an afternoon snack.
Bread & brunch · 60 minutes to cook
Tips: If the kabocha is very watery, gently heat the mashed squash in a pan for 2–3 minutes to adjust the consistency.
Tips: Avoid kneading the dough for too long, as the bread may turn dense; stop as soon as the flour is incorporated.
Tips: If the top browns too quickly, loosely cover it with foil halfway through baking.
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Ingredients (1 serving)
- Kabocha squash — 100 g
- All-purpose flour — 70 g
- Egg — 0.5 pc
- Milk — 30 ml
- Butter — 15 g
- Sugar — 18 g
- Baking powder — 2 g
- Salt — 1 g