Kabocha Squash Bread
Servings: 8
Ingredients
- 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
Instructions
- 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.
