Roasted Pumpkin Bread

1 Loaf
2 hr 10 min

If you like pumpkin bread, I think you will love this recipe. Yes, it takes a little longer to make but I guarantee it's worth the wait. It takes a little longer because you have to roast your pumpkin, not just open a can of the store bought kind. The flavor is much more robust and the texture slightly different.


I love pumpkin season because of the variety of pumpkins and squash that are available. I love trying different types so I can familiarize myself with the various flavors. For this bread, I chose to use kabocha squash or Japanese pumpkin.


WHAT IS KABOCHA PUMPKIN?


It's a type of winter squash, a Japanese variety. It's also known as kabocha squash or Japanese pumpkin in North America. It tastes across between a pumpkin and a sweet potato. Its flesh has a sweet, earthy flavor with hints of chestnut. It's full of beta-carotene, fiber, and vitamins A and C. I think it tastes wonderful.


Although I used this variety of pumpkin, you can use your favorite type. I also decided to cover my pumpkin batter with raw pumpkin seeds before baking it. My family loved it and I hope you do as well.


Thank you for stopping by.

If you'd like to see more of what I cook and love to do, please visit me at https://www.instagram.com/mycreativekneads/

Alright, let's get cooking!

Recipe details

  • 1  Loaf
  • Prep time: 40 Minutes Cook time: 90 Minutes Total time: 2 hr 10 min
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Ingredients

For the bread

  • 15 oz roasted & pureed kabocha (Japanese pumpkin/squash) or pumpkin of choice
  • 2 1/4 cups all purpose (AP) flour
  • 1/4 cup raw pumpkin seeds
  • 1 tsp cinnamon
  • 2 tsp pumpkin spice
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup organic coconut sugar or sweetener of choice
  • 2 eggs
  • 1 Tbsp grated ginger
  • 2 tsp vanilla extract
  • 1/2 cup avocado oil
  • 1/2 cup raw pumpkin seeds for topping (opt)
  • 1 Tbsp brown sugar for topping (opt)
  • 1/2 Tbsp AP flour for topping (opt)
  • 1 tsp pumpkin spice for topping (opt)

Instructions

For the roasted & pureed kabocha pumpkin/squash

Wash, cut in half, remove seeds from pumpkin/squash & bake at 375 F until pumpkin is tender. Mine took approximately 30 minutes.
Scoop out pumpkin, puree in a food processor or high powered blender and set aside.
Lower oven temp to 325 F (to bake the bread).

For the bread

In a bowl combine flour, spices, baking powder & baking soda.
In a separate bowl combine eggs, vanilla & whisk together (set aside).
In another bowl add the pureed pumpkin. To that add the whisked egg, vanilla, 1 cup sugar & mix to combine.
Add oil & whisk to incorporate.
Add sifted dry ingredients to pumpkin mixture & mix well to ensure no dry bits remain.
Add 1/4 cup pumpkin seeds, grated fresh ginger & stir to incorporate all ingredients.
Fold into a prepared loaf pan.
Top with 1/2 cup pumpkin seeds (opt).
Combine 1 Tbsp brown sugar, 1/2 Tbsp All purpose flour, 1 tsp pumpkin spice & sprinkle over pumpkin seeds (opt).
Bake at 325 F for 40 minutes then tent with aluminum paper to prevent seeds from burning. Continue baking until center of loaf comes out dry after poking with a long toothpick or skewer. I baked mine for 1.5 hours.

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