Kabocha Squash Bread

Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: bread, squash
Servings: 8


  • 1 red kabocha squash
  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract


  • Preheat oven to 325°F.
  • Remove skin from kabocha squash with a vegetable peeler and shred using a grater or food processor with grater attachment. Measure out out 3 cups. Save any leftover squash for a soup or other recipe.
  • In a bowl, sift flour, seasonings, baking soda, baking powder, salt, and pepper.
  • In a separate bowl, mix sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in shredded squash and pecans. Once all ingredients are incorporated, pour into a nonstick 9 x 5 x 3-inch loaf pan. If your pan is not nonstick, coat with butter and flour.
  • Bake for 1 hour 15 minutes. At this point, a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool for an additional hour before serving. Store in an airtight container at room temperature for up to 5 days.

+ other stories

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.