Roasted Pumpkin Bread
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.
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Alright, let's get cooking!
Roasted Pumpkin Bread
Recipe details
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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