Kabocha Bread

One of my favorite seasonal squashes is kabocha. 

It's light in calories like a squash,

flavorful like pumpkin,

and hearty like sweet potato,

it's also called the japanese pumpkin :)

I normally love kabocha steamed with a slather of almond butter...

but since I'm on a baking frenzy,

here is my vegan kabocha bread for ya. 

Seriously, just imagine pumpkin bread,

but better.

How does that sound? :)

Kabocha Bread

1 cup all purpose flour 

1 cup whole wheat pastry flour

3/4 cup cane sugar

2 tsp cinnamon

1/4 tsp nutmeg

1 tsp sea salt

1 tsp double acting baking powder

1 tsp baking soda

2.5 tbsp golden flaxseed meal

6 tbsp water

1 tbsp freshly squeezed lemon juice

1/2 cup original sweetened almond milk
1/2 cup canola oil

2/3 cup kabocha puree

6 tbsp unsweetened applesauce

Directions:

1. Steam 1/4 kabocha squash for 30 minutes until a fork/chopstick pokes through easily.

2. Puree the steamed kabocha (without the skin) in the food processor until smooth.

3. Combine the dry ingredients together in a bowl and mix.

4. Combine the flaxseed meal with water and let it sit for 3 minutes.

5. Combine almond milk and lemon juice and let it sit for 1 minute.
6. Combine flaxseed mixture, almond milk/lemon juice mixture together.
7. Add canola oil, applesauce and kabocha puree to the wet mixture.

8. Add wet mixture to the dry mixture.  Do not overmix the batter.

9. Pour the batter into a greased pan lined with parchment paper. 

10. Bake at 350 degrees for 55 to 60 minutes.

CAKE BLOGHOP: I am hosting a cake bloghop along with a few other awesome bloggers starting this Saturday until the end of August! The challenge is to blog about any cake you make and post! You can link up and network with all the other cake lovers out there. I call this the "have your cake and eat it too" bloghop series! Get ready with your cake posts. :)

Posted in Deesert Bloghop.

Have you tried kabocha squash before? What is your favorite squash?