Kabocha Squash Quick Bread

December 2, 2016(updated on July 1, 2022)

Kabocha squash quick bread is a tasty treat for the cooler months. This recipe works equally well with any pureed winter squash.


The weekend before Thanksgiving, I went a little crazy buying squash. After two trips to farmers market and a dash through Reading Terminal Market, there were three small butternuts, two acorns, and a kabocha squash on my dining room table.


My sister is a master of squash-centric quick breads in my family and the kabocha squash seemed to cry out for that destiny. Rather than cast about the internet for a recipe, I used the bones of Raina’s regular approach to build my version. I made a few tweaks, including changing up the flours and sweetened my bread with coconut sugar (since writing Naturally Sweet, it’s a regular player in my kitchen).


I also didn’t have quite enough squash to fill out the two cup measure and so topped it off with a few tablespoons of honey sweetened pear vanilla jam. It worked gorgeously and I highly recommend that approach any time you need just a bit more squash or applesauce for a baked good.


The other change I made was to use avocado oil. I confess, this bottle of CalPure was recently sent to me for review, and while I don’t plan on offering a full-on review here, I will say that it’s a gorgeous oil. Thick, deeply green, and very rich, it went beautifully with the squash and made for an incredibly moist loaf.


I divided the batter between four small vintage Pyrex loaf pans. I love these for quick breads because they give me one loaf to keep and three to share with friends and neighbors. Particularly this time of year, I like to have something around for spur of the moment gifting.


A couple days ago, I mentioned that I’d started a FB group for this site. Lots of you have come over to join up and the conversations and connections that are happening are totally delightful. Please do check it out!

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Kabocha Squash Quick Bread


  • 2 cups whole wheat pastry flour
  • 1 cup oat flour
  • 1/2 cup coconut flour
  • 1 3/4 cups coconut or brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 2 teaspoons salt
  • 2 teaspoon baking soda
  • 2 cups squash puree
  • 1 cup avocado oil
  • 4 eggs
  • 3/4 cup water


  • Preheat oven to 350 degree. Grease two regular bread pans or four miniature bread pans.
  • Whisk together the flours, sugar, spices, salt, and baking soda.
  • Make a well in dry ingredients and add the squash puree, oil, eggs, and water. Stir to combine.
  • Divide the batter between the prepared loaf pans and bake for 50 to 65 minutes. They’re done when a toothpick or cake tester comes out clean.

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