Kabocha squash bread with dark chocolate
Kabocha Squash & Chocolate Bread is a cozy fall loaf that pairs naturally sweet kabocha squash puree with warm cinnamon and chunks of dark chocolate. This loaf is moist, mildly spiced, and full of wholesome ingredients—perfect for a snack, breakfast, or a lighter dessert.
The recipe is simple to prepare and works well for batch baking. It stores nicely and makes a convenient make-ahead treat for busy mornings.
Dietary requirements: vegan and gluten-free.
If you’re new to kabocha, it’s fun to experiment with it across recipes: try it in cakes, soups, hummus, overnight oats, puddings, or dhal for a comforting fall flavor.
Meet the ingredients
- Oat flour
- White rice flour
- Fine almond flour
- Kabocha squash puree
- Coconut oil
- Agave syrup
- Soy milk (or preferred plant milk)
- Cinnamon powder
- Baking powder
- Baking soda
- Dark chocolate (around 85% cacao), roughly chopped
Kabocha – a nutritious fall produce you need to try
Kabocha squash, often called Japanese pumpkin, has a bright orange flesh and a velvety texture similar to sweet potato. It offers a sweet, slightly nutty flavor that blends beautifully into baked goods and savory dishes alike.
Nutrition highlights:
- Excellent source of vitamin A and a good source of vitamin C.
- Contains modest amounts of iron, calcium, B vitamins, potassium, and magnesium.
- Naturally sweet yet relatively low in carbohydrates for a winter squash.
- The skin is edible once cooked and adds fiber if you choose to keep it on.
How to make it
- Preheat the oven to 180°C (350°F).
- Line a loaf pan (approximately 16 x 8 cm) with parchment paper and set aside.
- In a large bowl, whisk together the dry ingredients: oat flour, white rice flour, fine almond flour, cinnamon, baking powder, and baking soda until evenly combined.
- In a separate bowl, combine kabocha squash puree, melted coconut oil, soy milk, and agave syrup. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and use a hand mixer or sturdy whisk to combine until a uniform batter forms. Taste and adjust sweetness if desired.
- Fold in the roughly chopped dark chocolate with a spatula so the pieces are distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 45–50 minutes, or until a toothpick inserted in the center comes out clean. After roughly 30 minutes, loosely cover the top with foil if it is browning too quickly.
- Remove from the oven and let the loaf cool completely in the pan before slicing to help the crumb set.
- Slice and enjoy—serve plain, toasted with a smear of nut butter, or alongside tea or coffee.
Tips and how-tos
Best substitutes: If kabocha isn’t available, canned pumpkin puree or homemade butternut squash puree make reliable substitutes with similar texture and flavor.
- Preheat oven to 200°C (about 400°F).
- Line a baking sheet with parchment paper.
- Wash the squash, cut off the stem, slice in half, scoop out seeds, and then cut into wedges.
- Bake for 40–55 minutes depending on size, until fork-tender and lightly browned. Let cool before peeling and mashing.
- Use cooked, cooled kabocha flesh (roasted or steamed) and process in a blender or food processor until smooth and silky.
- You may need to scrape the sides a few times to achieve an even consistency.
Kabocha Squash & Chocolate Bread is:
- Vegan (dairy-free, egg-free)
- Gluten-free
- Flavorful and aromatic
- Easy to make at home
- Packed with wholesome ingredients and seasonal flavor
More ideas to try with kabocha:
- Gluten-Free Kabocha Squash Cake
- Kabocha Squash & Yellow Lentil Dhal
- Roasted Kabocha Squash Hummus
- Kabocha Squash Overnight Oats
- Creamy Kabocha Squash Pudding
Thank you for stopping by! If you try this recipe, please leave a comment below to share how it turned out. We love to see your photos—tag your creations on social media with the handle you prefer so we can find them.
Kabocha Squash & Chocolate Bread
Equipment
- Loaf pan (approx. 16 x 8 cm)
- Electric hand mixer or whisk
- Silicone spatula
- Mixing bowl
Ingredients
- 100 g oat flour
- 100 g white rice flour
- 50 g fine almond flour
- 60 ml coconut oil, melted
- 200 g kabocha squash puree
- 120 ml agave syrup
- 40 ml soy milk
- 1 teaspoon cinnamon powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 50 g chopped dark chocolate (85% cacao), roughly chopped
Instructions
- Preheat oven to 180°C (350°F).
- Line a 16 x 8 cm loaf pan with parchment paper and set aside.
- In a large bowl, whisk together oat flour, white rice flour, almond flour, cinnamon, baking powder, and baking soda.
- In a separate bowl, combine kabocha puree, melted coconut oil, soy milk, and agave syrup. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and blend until combined. Adjust sweetness if desired.
- Fold in the chopped dark chocolate with a spatula.
- Transfer the batter to the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil after about 30 minutes.
- Allow the loaf to cool completely in the pan before removing and slicing.
- Slice and serve. Store leftovers wrapped at room temperature for two days or refrigerate for longer storage.
Nutrition facts
*Nutrition estimates are automatically calculated and should be used as a guideline.