Kabocha Bread

I had no idea what to make with the kabocha I received in last week's Oahu Fresh CSA Delivery, but Chef Brian at Na`au Hilo told me I could bake something with it after roasting it. 

So I decided to make Kabocha Bread!

Tip:  I've witnessed and heard about how hard it is to cut kabocha, but I read online that you simply roast the kabocha whole at 400 degrees Fahrenheit for 1 hour and it'll make cutting easier - and it worked like a charm!  The knife cut through the kabocha like butter!

And the Kabocha Bread turned out very yummy, reminiscent of pumpkin bread!

Kabocha Bread

Ingredients:

• 2 c flour
• 2 t baking soda
• 1/2 t salt
• 2 t ground cinnamon
• 1/2 c butter, softened
• 1/2 c vegetable oil
• 1 1/2 c sugar 
• 3 eggs
• 1 t vanilla extract
• 3 c roasted, mashed kabocha
• 1 cup walnuts, chopped
• 1 c powdered sugar
• 1 T almond milk

Directions:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the flour, baking soda, salt, and cinnamon.  
• In a separate large bowl, mix the butter, oil and sugar until fluffy. 
• Stir in eggs one at a time.
• Stir in vanilla.  
• Combine wet mixture with the flour mixture.  
• Fold in the kabocha and walnuts.
• Bake in a parchment-lined 9x5 loaf pan for approximately 55 minutes.
• Whisk powdered sugar and almond milk together to form glaze.
• Pour glaze onto loaves; topped with more chopped walnuts, if desired.

Note:  Recipe makes 2 9x5 loaves, or 4 mini loaves.  Bake mini loaves for 35 minutes.