Vegan Kabocha Bread

Vegan Kabocha Bread is a moist and fragrant loaf that captures the essence of Japanese flavors with the sweetness of kabocha squash. Perfect for breakfast or a snack, this bread is both nourishing and satisfying.

Ingredients

• Kabocha squash - 200 grams, cooked and pureed
• All-purpose flour - 150 grams
• Brown sugar - 50 grams
• Almond milk - 100 ml
• Flaxseed meal - 1 tablespoon
• Baking powder - 1 teaspoon
• Baking soda - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Vanilla extract - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Nutmeg - 1/4 teaspoon
• Olive oil - 2 tablespoons

Steps

1. Preheat the oven to 180°C (350°F) and lightly grease a small loaf pan.
2. In a bowl, mix the flaxseed meal with 3 tablespoons of water and let it sit for about 5 minutes to thicken.
3. In another large bowl, combine the pureed kabocha, almond milk, olive oil, brown sugar, vanilla extract, and the flaxseed mixture. Stir until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 5.5 g
• Water: 0.05 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, supporting immune health.
• High in fiber, which aids in digestion and promotes a feeling of fullness.

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