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Kabocha Molasses Bread

Kabocha Molasses Bread Kabocha is a Japanese winter squash that is very sweet and flavorful in this quick bread. This recipe contains no added oil, butter or refined sugar. The wheat germ gives it a high protein content, making it a nutritious breakfast or snack item.

Makes 1 large loaf.

Ingredients:

  • 1/2 medium kabocha
  • 1/3 c raisins
  • 1/2 c boiling water
  • 1/3 c molasses
  • 1/2 c sour cream
  • 1 large egg
  • 1 1/2 c all purpose flour
  • 1/2 c wheat germ
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 c walnuts, chopped

Directions:

  1. Prepare the kabocha ahead of time by cutting it in half crosswise, removing the seeds, and placing cut-side down in a lightly oiled baking dish. Bake at 350 degrees F for 40 minutes or until fork tender. Cool and scoop out the pulp. Using a potato masher, mash the pulp well and measure out a half-cup (about half of the squash).
  2. Preheat the oven to 325 degrees F and grease a large loaf pan (9 x 5 x 3 inch) with shortening.
  3. In a small bowl, soak the raisins in the boiling water for about 10 minutes. Set aside.
  4. In a large bowl, combine the kabocha, molasses, sour cream and egg. Using a wooden spoon, beat this mixture until well-incorporated. Add the raisins with their soaking liquid and blend well.
  5. In a medium bowl, combine the flour, wheat germ, baking soda, and salt. Stir well and add this mixture, along with the walnuts, to the wet ingredients, stirring just until blended.
  6. Pour this batter into the prepared pan, dipping the center a bit and drawing the batter out to the edges. Bake 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 20 minutes before turning out on cooling rack.

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