Spiced Kabocha Loaf Cake (Pumpkin Bread)

Method15 steps · about 1 hr 10 min

1. 1

   Step 1: Choose one route. For fresh kabocha, remove the seeds and peel, then weigh 170–240 g flesh. Cut it into small, evenly sized cubes and put them in a microwave-safe bowl. Alternatively, measure 170–240 g ready canned pumpkin purée and skip the fresh-squash cooking and mashing actions.

   Uses 170–240 g kabocha flesh, weighed after removing seeds and peeling, only for the fresh-squash route · 170–240 g ready canned pumpkin purée instead of the fresh kabocha; choose one route

   
2. 2

   Step 2: For the fresh-kabocha route only, sprinkle the cubes with the ½ tbsp water. Cover with microwave-safe plastic wrap and microwave for 4 minutes at 600 W.

   Uses Fresh kabocha cubes, only for the fresh route · ½ tbsp water, only for microwaving the fresh kabocha

   
3. 3

   Step 3: For the fresh route, carefully peel back the wrap, keeping clear of the steam. Pierce a larger cube with a fork. If it is still firm, cover again and microwave in 20–30-second intervals until the cubes are soft enough to mash.

   Uses Microwaved kabocha and its cooking moisture

   
4. 4

   Step 4: For the fresh route, mash the cooked kabocha with its moisture until smooth. The purée should be loose enough to whisk; if it is too thick, mix in a little water at a time until workable.

   Uses Fork-tender kabocha and its moisture · A little water, only if needed to loosen thick purée until it can be whisked

   
5. 5

   Step 5: If desired, make the fresh-kabocha purée extra smooth with an immersion blender, food processor or fine-mesh sieve. Skip this action for already smooth canned purée.

   Uses Mashed fresh-kabocha purée

   
6. 6

   Step 6: Let the fresh-kabocha purée cool until cool to the touch before mixing it with the egg. For the canned route, use the measured ready purée cool to the touch; loosen it with a little water only if needed so it can be whisked.

   Uses Fresh-kabocha purée, only for the fresh route · Measured ready canned pumpkin purée, only for the canned route · A little water, only if needed to loosen thick purée until it can be whisked

   
7. 7

   Step 7: Preheat the oven to 170°C (338°F), or 160°C (320°F) fan. Line a small 18 × 8 × 6 cm loaf pan with baking paper. Sift the 140 g all-purpose flour into a bowl, then mix in the ½ tsp baking soda, ½ tsp cinnamon, ½ tsp ginger and 1 pinch salt until evenly distributed.

   Uses 140 g all-purpose flour · ½ tsp baking soda · ½ tsp ground cinnamon · ½ tsp ground ginger · 1 pinch salt

   
8. 8

   Step 8: In a separate bowl, whisk the 135 g light brown sugar and the egg (1) until pale and smooth.

   Uses 135 g light brown sugar · 1 egg

   
9. 9

   Step 9: Whisk all the cooled purée from your chosen route into the egg-and-sugar mixture until evenly combined.

   Uses All cool purée from the chosen fresh or canned route · Whisked egg and light brown sugar

   
10. 10

    Step 10: Fold all the dry mixture into the wet mixture with a spatula, stopping as soon as it is incorporated. Avoid vigorous or prolonged mixing.

    Uses Combined flour, baking soda, spices and salt · Egg, sugar and cool purée mixture

    
11. 11

    Step 11: Fold in the 70 g melted, slightly cooled unsalted butter (70 g) until the batter is evenly combined.

    Uses Combined loaf batter · 70 g unsalted butter, melted and allowed to cool slightly

    
12. 12

    Step 12: Pour all the batter into the lined small loaf pan. Sprinkle with the 1 tsp coarse sugar and pumpkin seeds if using. Bake on the middle shelf for 45 minutes before testing the centre.

    Initial loaf bake · 45 minUses All finished loaf batter · 1 tsp coarse turbinado sugar (zarame), optional topping · Green pumpkin seeds, to sprinkle over the top if using

    
13. 13

    Step 13: Insert a toothpick or skewer into the centre. A few moist crumbs are fine; wet batter means it needs longer. If needed, return the loaf to the oven for another 3–5 minutes and test again, repeating until no wet batter remains. Cover the top loosely with foil if it is browning too quickly.

    Additional bake only if needed · 3 minUses Baked loaf after its initial 45-minute bake

    
14. 14

    Step 14: Let the loaf cool slightly in its pan, then lift it out and place it on a wire rack. Cool completely before wrapping or storing.

    Uses Loaf baked through

    
15. 15

    Step 15: Slice and serve. Once completely cool, keep it airtight for up to 2 days at cool room temperature; refrigerate in warm weather. For longer storage, freeze wrapped slices for up to 3 months and thaw before serving. Toast slices if desired.

    Uses Cooled kabocha loaf