Gluten-Free Kabocha Squash Tea Bread

Kabocha is a delicious squash that is often referred to as “Japanese Pumpkin”. It is sweeter and moister than a pumpkin, but less sweet than a yam. It is reputed to be an aphrodisiac and loaded with vitamin A & C – kabocha will keep you healthy through the winter!

Yield: 1 loaf of bread

For the Orange Glaze:
3 ounces full-fat canned coconut milk
2 tablespoons coconut sugar
1 teaspoon grated orange rind
1 teaspoon cardamom, ground

For the Bread
3 eggs
6 ounces full-fat canned coconut milk
⅓  cup Grade B maple syrup
1 tablespoon olive oil
1 teaspoon almond extract
1 cup kabocha squash, peeled, cubed, boiled
1 cup almond flour/meal
¾ cup brown rice flour
¼ cup arrowroot flour
1 tablespoon baking powder
¼ teaspoon baking soda
¾ teaspoon Himalayan salt
tablespoons ground cinnamon (yes – 2 tablespoons!)
¼ teaspoon ground anise
½ teaspoon ground nutmeg

Make the Orange Glaze:
In a sauce pan, heat the coconut milk, cardamom and coconut sugar over medium high and bring it to a boil. Reduce heat and continue to cook, stirring consistently, until coconut milk has thickened (10-15 minutes). Stir in the orange rind and allow glaze to cool.

Make the bread:
Preheat the oven to 350 degrees F. Grease a 9” loaf pan.

In a Vitamix™ put the eggs, coconut milk, maple syrup, olive oil, almond extract and squash. Turn to low setting first then switch to high, blending until puréed (about 10 seconds). Alternatively, you can use a hand mixer or food processor.

In a separate bowl, mix together the remaining (dry) ingredients. Add the wet ingredients to the dry, and mix. Pour batter into the prepared loaf pan and bake for 45 to 55 minutes.

Remove from oven and cool for 20 minutes. Remove from pan spread the orange glaze over the top. Wrap in wax paper, then aluminum foil; eat within 3 days.

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