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
- 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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