Kabocha Walnut Bread recipe - ingredients, nutrition and when to eat it
This mild, savory bread is baked with kabocha squash and walnuts. The squash’s gentle sweetness pairs well with the walnuts’ nutty crunch, making it a lovely…
This mild, savory bread is baked with kabocha squash and walnuts. The squash’s gentle sweetness pairs well with the walnuts’ nutty crunch, making it a lovely fall afternoon snack or light breakfast.
Bread & brunch · 150 minutes to cook
Nutrition (per 193.5g serving): 375 kcal · protein 14.2g · carbohydrate 50g · fat 14.9g · sodium 428.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After cooking the kabocha, let excess moisture evaporate so the dough doesn’t become too wet.
Tips: Toast the walnuts in a dry pan for 2 minutes, then let them cool before adding them to bring out their nutty aroma.
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Ingredients (1 serving)
- Whole wheat bread — 80 g
- Kabocha squash — 50 g
- Walnuts — 12 g
- Milk — 30 ml
- Egg — 0.3 pc
- Instant dry yeast — 1 tsp
- Salt — 0.5 g
- Sugar — 4 g