Already autumn, every day closer to Halloween and I am cooking more pumpkins and squashes than ever. Knowing that “all pumpkins are squashes, but not all squashes are pumpkins”, I wanted to try to use one of my new favorite winter squash (Kabocha Squash) to bake a version of a pumpkin bread that includes some extra sweet touch with candy corn.
Ingredients
- 450g Kabocha Squash puree
- 375g all purpose flour
- 300g sugar
- 200ml extra virgin olive oil
- 2 whole eggs
- 1 tsp salt
- 1 tbsp pumpkin spice (cinnamon, ginger, allspice, nutmeg)
- 1 tsp baking powder
- 1/2 tsp baking soda
- Candy corn
Instructions
- Kabocha Squash Puree. Cut a Kabocha squash in two halves, remove the seeds and place cut sides down in a baking pan. Bake at 225ºC (435ºF) for 30-40 minutes until the pulp is soft. Remove from the oven and let cool a bit. Remove the skin and puree with a fork or a food processor (for smother result).
- Preheat the oven at 160ºC (320ºF).
- Wet ingredients. Mix 450g Kabocha squash puree in a bowl with 300g sugar, 2 whole eggs and 200ml extra virgin olive oil and mix until combined.
- Dry ingredients. In another bowl, combine 375g all purpose flour with 1 tsp salt, 1 tbsp pumpkin spice, 1 tsp baking powder and 1/2 tsp baking soda.
- Combine both wet and dry ingredients and add some candy corn to make the final batter.
- Grease a bread tin with some butter or oil and fill with the Kabocha squash bread batter. Top the bread with pumpkin seeds and some candy corn.
- Bake until done (~60-80 minutes or until you can pinch and get out a toothpick or tester clean)
Nutrition
- Serving 70g | Calories 241kcal
- Fat 10.61g | Carbohydrates 34.33g | Protein 2.78g