Kabocha Bread

Kabocha Bread is a delightful gluten-free treat that combines the natural sweetness of kabocha squash with a soft, fluffy texture. This Japanese-inspired bread is perfect for breakfast or a snack, offering a unique twist to traditional baked goods.

Ingredients

• Kabocha squash - 200 grams, cooked and pureed
• Gluten-free all-purpose flour - 150 grams
• Almond flour - 50 grams
• Baking powder - 1 teaspoon
• Baking soda - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Brown sugar - 50 grams
• Egg - 1 large
• Milk - 50 ml (or dairy-free alternative)
• Vanilla extract - 1 teaspoon
• Butter - 30 grams, melted (or coconut oil for dairy-free)

Steps

1. Preheat the oven to 180°C (350°F) and line a small loaf pan with parchment paper.
2. In a large bowl, mix the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined.
3. In another bowl, whisk together the kabocha puree, brown sugar, egg, milk, vanilla extract, and melted butter until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Slice and serve warm or at room temperature, enjoying the sweet, fluffy texture.

Nutrition

• Calories: 210
• Protein: 5 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• Kabocha squash is rich in vitamins A and C, which support immune function and skin health.
• This bread is gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.

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