Japanese Pumpkin Bread

We’re well into pumpkin spice season, and Chef Maria’s got a great nutrition-packed recipe that’s perfect as a trail snack…or paired with that PSL latte!

It’s important to maintain a sufficient calorie intake and good nutrition when moving our bodies on the trail. Kabocha squash gives your immune system a boost, helps reduce inflammation, and provides loads of vitamins, minerals, and fiber.

Method:

Preheat the oven to 425 degrees F.
Cut the pumpkin in half and scoop out the seeds; discard them or reserve for roasted pumpkin seeds. On a large sheet pan, place the pumpkin halves skin side up and roast for 30 to 40 minutes, until the flesh is cooked through and completely soft. Remove from the oven. When cool, turn the pumpkin halves over and scrape out the flesh with a large spoon, measuring out 3/4 cup and reserving the rest for another use.

Turn the oven temperature down to 325 degrees F.
In a medium bowl, stir together the almond and coconut flours, spices, baking soda, salt, and pepper, and set aside. In a large bowl, stir together the pumpkin puree, yogurt, butter, honey, and eggs until incorporated and smooth. With an electric hand mixer, slowly add the dry ingredients, one scoop at a time, until well incorporated and smooth. The consistency will be like a thick batter.
Grease a loaf pan with butter and pour in the batter. Bake for 45 to 50 minutes, until the bread is cooked through, and a toothpick inserted in the center comes out clean. Remove from the oven and let cool before removing it from the pan. Store in a plastic storage bag.

The bread will keep at room temperature for 3 to 5 days, or can be stored in the refrigerator, wrapped tightly in plastic, for up to a week.