KABOCHA SQUASH APPLE COCONUT LOAF

It’s been almost a week that I’ve been confined to the couch with my throat hurting as if I swallowed a ball of needles and my sinuses completely blocked (sorry for the graphic details). The only things I’ve manage to ingest are apple sauce and good ol’ chicken noodle soup. I admit, it was pretty comforting at first, but it honestly gets pretty boring after the second day on this diet. The upside is that I slept 10-12 hours a day, I watched two seasons of The Great British Bake Off show and many movies, I read a novel and a half as well as 3 magazines. I also caught up with the 61 food blogs I follow on my RSS feed app and the 293 accounts I follow on Instagram. In short, I really don’t know what to do with myself anymore and I can’t wait to go back to my little everyday routine.

I am starting to feel better though and I did bake a little something to put myself in a fall mood. This kabocha squash, apple and coconut quick bread is pretty hard to mess up, but it does take some time. If you feel particularly lazy, I’ve added some shortcuts you could try at the bottom of the recipe.

There’s a lot more fall recipes coming up in the next few weeks. Make sure you subscribe to the newsletter at the bottom or follow me on Instagram to get notified!

KABOCHA SQUASH APPLE COCONUT LOAF
8-10 servings

WHAT YOU’LL NEED

1 baking sheet
1 knife
parchment paper or foil or Silpat
1 spoon
1 blender or food processor
2 mixing bowls
a scale or measuring cups
measuring spoons
1 spatula
1 whisk
1 loaf pan
skewers or thin knife

INGREDIENTS

1 cup (225 g) of kabocha squash puree (see instructions)
3 large eggs
1 cup (200 g) canola oil + a bit more to drizzle on the squash and to grease a pan
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) brown sugar, sifted to get rid of any clumps
1 tbsp vanilla
1 1/2 cups (200 g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp kosher salt
1 1/2 cups (150 g) shredded unsweetened coconut
2 cortland apples, or similar variant
a sprinkle of powdered sugar on top (optional)

INSTRUCTIONS

KABOCHA SQUASH PUREE

Heat the oven to 425°F. Halve the squash, discard the seeds and drizzle the cut-side with oil. Place with the cut-side down on a baking sheet lined with parchment paper or foil or Silpat and bake for 30-45 minutes, until it’s soft and cooked through when poked with a spoon. Take it out of the oven and leave it until it’s cool enough to handle. Once it is, scoop the squash into a food processor or a blender and puree until smooth.

CAKE BATTER

Heat the oven to 325°F. Grease a 13x23cm loaf pan with oil. In a big bowl, place the eggs, oil, granulated sugar, sifted brown sugar and vanilla. Add the squash puree and stir with a spatula.

In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, salt and coconut with a whisk. Transfer the dry ingredients into the wet ingredients and stir gently with the spatula until just combined.

Peel and core one apple and cut it into 1-2 cm chunks. Fold it into the batter with the spatula.

Pour the batter into the prepared pan. With the other apple, cut it half, remove the core and slice it thinly. Place the slices on top of the batter.

Bake it for 90-120 minutes. Yes, that’s a long time, but it is a dense loaf. Start checking on it around 75 minutes, by inserting a skewer or slim knife diagonally under the apple in the center of the bread. It should come out almost perfectly clean. Once removed, wait for it to cool down completely before removing it from the pan, as it continues to bake a little after it’s out of the oven and it will solidify.

TIPS AND TRICKS

If the top of the loaf starts to get too brown before it’s cooked through, you can cover it in foil and lower the oven temperature to 300°F.

If you can’t find kabocha squash, you can use pumpkin or butternut squash. The puree can also be done ahead of time and kept in the fridge or freezer. Alternatively, to save time, you could try replacing the puree with store-bought pumpkin puree or apple sauce.

This batter would also make delicious muffins!

6 Comments

  1. I hope you are feeling better soon. Your Kobacha Squash Apple Coconut Loaf sounds so delicious! I really love Kobacha squash – it is flavourful and I can imagine it would pair very well with apple and coconut. Great job!

    Reply
    • Thanks Denise! Yes, kabocha squash is so good!

      Reply
  2. Sorry to hear you were feeling so sick! This loaf sounds amazing- I absolutely love all different kinds of loaves especially with apples. I have never tried that squash before but it sounds really delicious. When I have a little time on my hands, I will have to give this a go! Sadly, I don’t get sick days at my job (or as a Mom) so I won’t be doing any recovery baking 🙁

    Reply
    • Oh, yes! Try Kabocha. It’s very similar to pumpkin, but even sweeter! Hopefully you find a bit of time for yourself and bake something delicious soon! ( :

      Reply
  3. I’m such a huge fan of using squash in unconventional ways and this loaf looks absolutely delightful! Getting sick is such a bummer – Ii’ve been trying to shake a head cold for about a month, so I feel your pain!

    Reply
    • Thanks Nicole! A month?? Oh my! I hope you feel better!

      Reply

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ABOUT

Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.

   

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