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

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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.

How to roast Kabocha squash

Preheat oven to 200°C.
Line a baking sheet with parchment paper.
Wash Kabocha squash well and pat it dry with a dishtowel.
Cut the stem end off and then cut the squash vertically, from the stem end to the bottom end.
Push the halves apart with your hands.
Using a spoon, scoop out the seeds and stringy flesh.
You can cut each half into 2 wedges (lengthwise).
Bake for 40-55 minutes (depending on the size) or until the squash is fork-tender and browned in places.
Check at 40 minutes by inserting a fork into the center. It should be soft. If not, return to the oven and check again in 10 minutes. Let it cool down a bit before peeling.

How to make Kabocha squash puree

Place the skinless squash flesh in a blender or food processor.
Process for 30 seconds to one minute, or until smooth and silky. You may need to scrape the sides down a time or two to get all of the squash pureed.

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