Halloween Kabocha Squash Bread

Halloween Kabocha Squash Bread

My goal was to create a large pumpkin shaped bread for Halloween.

Ingredients: 1 loaf (20 cm in diameter)

Bread (strong) flour
250 g
Kabocha squash
50 g
25 g
3 g
100 g
60 to 75 g
20 g
Instant dried yeast
2.4 g
◎ Kabocha squash
100 g
◎ Cream cheese
54 g
◎ Sugar
5 g
Walnuts (roasted)


1. Mix together all the ingredients except for the walnuts and the ones marked with a ◎ to make the dough. Allow the dough to rise (1st rising).
2. Prepare the kabocha cream in a separate bowl by mixing together the ◎ ingredients - kabocha, cream cheese, and sugar, in the order listed.
3. When the dough has risen, punch it down and divide into 8 equal portions. Let the dough balls rest for 15 minutes.
4. Flatten out a piece of dough, spread the kabocha cream in the center, then fold it up 2/3 of the length, and roll into a cone.
5. Place the cones in a circle in a greased bread pan with the pointed ends touching in the center.
6. Select two whole walnut halves that look like a dried pumpkin stem when put together. →
7. After the bread has risen for the second time, press the walnuts down into the center of the dough, and bake for 25 minutes at 360°F/180°C.
8. Decorate the bread with kabocha seeds.

Story Behind this Recipe

To make this big pumpkin-shaped Halloween bread, I borrowed a tip from a butter roll recipe that used cone-shaped rolls, and used kabocha squash in the dough.