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.
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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.
I have some acorn, butternut and some other(delicata) varities. Would a combination of those work for this recipe?
You can use whatever variety of squash puree you’ve got.
I bought too many squash as well pre-Thanksgiving, so I was excited to see this recipe. I only used a cup of brown sugar and did half as muffins, turned out great! Thanks for posting.
Hello! If we do not have coconut flour, would another flour like white, almond, or more oat flour do?
I’d go more oat flour! But white or whole wheat would also work.