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Kabocha Squash & Chocolate Bread

by Nensi Beram
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Kabocha Squash & Chocolate Bread

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 Squash & Chocolate Bread

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.

Kabocha Squash & Chocolate Bread

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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Kabocha Squash & Chocolate Bread

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

Kabocha Squash & Chocolate Bread

Nensi Beram
Kabocha Squash & Chocolate Bread is the perfect fall treat featuring Kabocha squash puree, cinnamon spice, and dark chocolate chunks. Dietary requirements: vegan and gluten-free.
Prep Time 20 minutes
Cook Time 45 minutes
Cuisine Gluten-free, Vegan
Servings 9
Calories 260 kcal

Ingredients
  

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.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Kabocha Squash & Chocolate Bread
Amount per Serving
Calories
260
% Daily Value*
Fat
 
13
g
20
%
Sodium
 
132
mg
6
%
Carbohydrates
 
32
g
11
%
Fiber
 
3
g
13
%
Sugar
 
12
g
13
%
Protein
 
4
g
8
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword kabocha dessert, kabocha squash recipes, pumpkin bread

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