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.
- 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
- 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).
- Preheat the oven to 325 degrees F and grease a large loaf pan (9 x 5 x 3 inch) with shortening.
- In a small bowl, soak the raisins in the boiling water for about 10 minutes. Set aside.
- 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.
- 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.
- 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.