Kabocha squash bread with dark chocolate
Kabocha Squash & Chocolate Bread is my favorite fall treat. It is packed with healthy and wholesome ingredients featuring Kabocha squash puree, cinnamon spice, and dark chocolate chunks.
This flavorful loaf is easy to make and makes the perfect healthy snack, breakfast or treat!
Dietary requirements: vegan and gluten-free.
Have you tried Kabocha squash yet? If you want to experiment a little with this amazing fall produce, check out the following recipes: Gluten-Free Kabocha Squash Cake, Kabocha Squash & Yellow Lentil Dhal , Roasted Kabocha Squash Hummus, Kabocha Squash Overnight Oats, Creamy Kabocha Squash Pudding, and Roasted Squash and Lentil Soup.
Meet the ingredients
- Oat flour
- White rice flour
- Fine almond flour
- Kabocha squash puree (see How to make Kabocha squash puree)
- Coconut oil
- Agave syrup
- Soy milk
- Cinnamon powder
- Baking powder
- Baking soda
- Dark chocolate (85% cacao powder)
Kabocha – a nutritious fall produce you need to try
Kabocha squash is a variety of Japanese winter squash, also known as Japanese pumpkin in North America. It has a bright orange color and a texture similar to sweet potatoes. The flavor is rich, sweet, and slightly nutty.
In terms of nutrition, Kabocha squash has quite a lot to offer:
- It is an excellent source of vitamin A (it provides almost 300% of the daily value for a 2,000-calorie diet).
- It also a good source of vitamin C and provides small amounts of iron, calcium, some B vitamins, potassium, and magnesium.
- Even though kabocha is naturally sweet, it is pretty low-carb and keto-friendly.
- The skin is edible and an excellent source of fiber.
How to make it
- Preheat oven to 180° C.
- Line a loaf pan (16 x 8 cm) with parchment paper and set it aside.
- In a large bowl, mix together the dry ingredients: oat flour, white rice flour, fine almond flour, cinnamon powder, baking powder, and baking soda.
- Add Kabocha squash puree, coconut oil, soy milk, and agave syrup and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
- Fold in roughly chopped dark chocolate with a spatula.
- Pour the batter into the prepared pan and bake for approx. 45-50 minutes ( or until a toothpick inserted in the middle comes out clean). Note: After approx. 30 minutes, loosely cover the cake with a sheet of aluminum foil to prevent the top of the bread from burning.
- Remove from the oven and let it cool fully before serving.
- Slice and serve.
Tips and how-tos
The best substitute for Kabocha squash: If you can’t find kabocha, feel free to substitute it with canned pumpkin puree or homemade butternut squash puree.
Kabocha Squash & Chocolate Bread is:
- Vegan (dairy-free, egg-free)
- Gluten-free
- Flavorful
- Easy to make
- Packed with wholesome ingredients
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Kabocha Squash & Chocolate Bread
Ingredients
- 100 g oat flour
- 100 g white rice flour
- 50 g fine almond flour
- 60 ml coconut oil
- 200 g Kabocha squash puree
- 120 ml agave
- 40 ml soy milk
- 1 teaspoon cinnamon powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 50 g chopped dark chocolate (85% cacao) roughly chopped into small chunks
Instructions
- Preheat oven to 180° C.
- Line a loaf pan (16 x 8 cm) with parchment paper and set it aside.
- In a large bowl, mix together the dry ingredients: oat flour, white rice flour, fine almond flour, cinnamon powder, baking powder, and baking soda.
- Add Kabocha squash puree, coconut oil, soy milk, and agave syrup and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
- Fold in roughly chopped dark chocolate with a spatula.
- Pour the batter into the prepared pan and bake for approx. 45-50 minutes ( or until a toothpick inserted in the middle comes out clean). Note: After approx. 30 minutes, loosely cover the cake with a sheet of aluminum foil to prevent the top of the bread from burning.
- Remove from the oven and let it cool fully before serving.
- Slice and serve.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.