Raisin Bread with 50% Kabocha Squash

Name: Raisin Bread with 50% Kabocha Squash
Yield: 1 serving
Cuisine: American
Ingredients: 250 grams Strong bread flour; 125 grams Kabocha squash (mashed without skins); 100 ml Milk; 50 ml Water; 10 grams Sugar; 3 grams Salt; 20 grams Butter; 60 grams Raisins; 3 grams Dry yeast

cookpad.japan @cookpad_jp

The raisins go really well with the kabocha squash. There are plenty of kabocha bread recipes, but there aren't really any breads with such a nice color.
It is made with 50% kabocha squash, and turned into a satisfying pumpkin squash bread.

I think 60 g of raisins is the best.
If you like raisins, you can increase the amount but the taste of the raisins will increase and weaken the taste of the pumpkin.
To keep the pretty color, I left out the skin of the kabocha. Recipe by pizzacrust

cookpad.japan @cookpad_jp

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Ingredients

1 serving

250 gramsStrong bread flour
125 gramsKabocha squash (mashed without skins)
100 mlMilk
50 mlWater
10 gramsSugar
3 gramsSalt
20 gramsButter
60 gramsRaisins
3 gramsDry yeast

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Steps

1

These are the ingredients. Soften the pumpkin in the microwave, mash it up, and let cool.
2

Place all of the ingredients into the bread pan, press the quick bake light golden brown option, and press start. If it has an automatic function, then please use that.
3

It baked into a pretty golden-yellow color.
4

This is what it looks like sliced.
5

This is the second in my kabocha squash series.; I also have "Bread Rolls with 50% Kabocha Squash".