Kabocha Bread

The pumpkin (actually, kabocha) recipes continue.  This is a great kabocha bread recipe I found here on Allrecipes.com last year. I think I have made it four or five times and always enjoy it.  It tastes really good the day you make it and, like many pumpkin and spice combos, tastes even better the second day.  I use kabocha as pumpkin in fall recipes and this recipe is actually a pumpkin recipe.  I always make a half batch and have posted that with small alterations.

kabocha bread

Delicious Kabocha Bread

Submitted by: v monte on allrecipes.com

Original recipe here

1-1/2 cups and 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 cup solid pack
kabocha puree
1/2 cup vegetable oil
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup brown sugar
1/3 cup water
2 eggs

Preheat the oven to 170C.

Mix all the dry ingredients together with a whisk in a large bowl.  Mix all of the wet ingredients together in a small bowl.  Make a well in the center of the dry ingredients and add wet. Mix until combined.  Half fill prepared loaf pans with the batter.  Bake for one hour.  I used small loaf pans and baked them for about 40 minutes.  Cool and serve.  Tastes great the next day.

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