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May 15, 2020

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.

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