Kabocha squash is a Japanese winter squash with a sweet, delicate flavor. It’s also the name of this bread recipe that is so soft and fluffy it melts in your mouth.

This pumpkin bread recipe is soft and fluffy, with a sweet flavor. It would be perfect for Thanksgiving or Christmas morning.

Squash Bread Kabocha

8 people Time to prepare: 65 minutes Time to cook: 26 minutes Time: 26 minutes

calorie count: 200 calories 20 g of fat

5.0 out of 5 ( 1 voted )


  • chiffon cake pan (17cm)
  • 280g flour for bread
  • 35 g of sugar 
  • ★4g Salt
  • 4 g yeast, dry
  • 140 g of milk
  • 35 g of water

135g kabocha squash, mashed

28 g butter (unsalted) (room temperature)

kabocha squash, mashed

Remove the seeds from 200 grams of kabocha squash and peel the squash. Chop the kabocha squash into small pieces. Microwave until the potatoes are cooked, then mash with a fork. Allow to cool. *I omitted the kabocha squash peel to maintain the lovely color.


  1. Using butter, grease the chiffon cake pan.
  2. Combine the dry ingredients ()and stir them together.
  3. Mix in the dried yeast, milk, and water.
  4. Place it on a table and knead it (10mins)
  5. Knead in the mashed kabocha squash.
  6. Knead in the remaining butter. (5mins)
  7. Make it spherical, then put it in a warm location until it doubles in size. (first-stage fermentation)
  8. Make the dough circular by degassing it from 5 and dividing it into 8 parts.
  9. Cover with a damp towel and let aside for 10 minutes. (Working time on the bench)
  10. Deflate the dough with your hand when it has rested, round and smooth the surface, and firmly seal the seam.
  11. Place the chiffon cake pan on top of them.
  12. Cover them with plastic wrap or a damp towel to keep them from drying out and put them in a warm area until they have doubled in size. (additional fermentation)
  13. Preheat the oven to 190 degrees Celsius and bake for 14 minutes.
  14. After that, reduce the temperature to 170°C and bake for another 12 minutes.
  15. Remove the cake from the pan and cool on a wire rack.


For the dough, the optimum milk (water) temperature is about 30°C in the spring and fall. Summer temperatures are about 10°C, while winter temperatures are around 40°C. When allowing the dough to rise or rest, be cautious not to let it to dry out. When the dough becomes too wet and sticky, dust it with a little flour.


The soft and fluffy kabocha squash bread is a sweet and savory recipe that uses canned pumpkin puree to make the dough. Reference: fluffy egg roll.

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