Rich Kabocha Squash Bread Loaf Recipe

Name: Rich Kabocha Squash Bread Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Kabocha squash (with skin); 250 grams Bread (strong) flour; 30 grams Raw cane sugar; 6 grams Salt; 15 grams Egg yolk; 135 grams Milk; 3 grams Dry yeast; 35 grams Unsalted butter; 1 Strong bread flour for finishing; 1 Olive oil for finishing

Servings: persons

1
Preparation: Use a floury kind of pumpkin.
2
Cut into chunks and steam until an skewer can be inserted easily.
3
Mash them and leave to cool.
4
Put all the ingredients except the butter in a bread machine and start the dough program.
5
After 5 minutes add the butter.
6
Remove the dough form the machine and punch the dough gently.
7
Divide the dough into 3 portions and shape into balls.
8
Leave to rest for 15 minutes.
9
Place the dough ball with the joint up and punch gently.
10
Roll out into a 25 x 18 cm oval.
11
Fold both sides and overlap the edges in the centre.
12
Roll up from the front loosely.
13
Seal the end tightly.
14
Place the prepared dough into a loaf tin greased with shortening and leave for the 2nd rising.
15
Leave to prove until the dough has risen to fill the tin.
16
*Meanwhile, preheat your oven to 200C.
17
Sprinkle the strong bread flour through a tea strainer overall.
18
Make several about 5-mm-deep scores across the top of the dough.
19
*This helps the bread cook through more easily because it has a lot of kabocha.
20
Drizzle with olive oil along the slashes.
21
Lower the oven temperature to 180C and bake for 33 minutes.
22
Cover loosely with aluminum foil to prevent from browning too much while baking.
23
I cover with foil about 20 minutes after starting to bake.
24
After baking drop the loaf tin onto a work surface to get rid of the excess steam.
25
Tip the bread out onto a cooling rack and leave to cool.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 grams Kabocha squash (with skin), 250 grams Bread (strong) flour, 30 grams Raw cane sugar, 6 grams Salt, and more.

Yes, Rich Kabocha Squash Bread Loaf falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rich Kabocha Squash Bread Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions