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.Adjust the liquid content in the dough depending on the water content in the steamed kabocha. If the kabocha has too much water, microwave it before adding it to the cream. Recipe by Osshosan

✿I received some kabocha squash bread that was made with kabocha squash powder and it was really delicious, so I made it with fresh kabocha squash to suit my tastes, and it turned out rich.✿This uses fresh kabocha squash, so it is still difficult to control the amount of water, but this dough is delicious soft or hard.✿Please adjust the flavor of the paste to suit your tastes.✿Please adjust the amount of water since you are using fresh pumpkin squash. It will be different each time.✿You won't be able to reach the ideal amount, but please sprinkle it with flour if it is too soft. Recipe by MeguBroaden

I filled my usual kabocha bread with kabocha filling, and made it into a pumpkin shape for a Halloween flair. My children completely raved over them. When I took them out of the oven, they were given a ♪ "cute" ♪ rating. （＾－＾）This recipe uses a simple kabocha filling, but they're also tasty mixed with koshi-an or tsubu-an (puréed or coarsely mashed sweetened bean paste). Of course, even without the filling, these kabocha rolls come out nice and moist. I used milk for the glaze, but for a shinier finish, try brushing a beaten egg instead. This step is optional. Recipe by Yukiline

My friend taught me this recipe.You can either use your oven's proving function for the second rising or prove it at room temperature (around 30℃) for 30 minutes. Recipe by Yuuyuu0221

If you are using unsalted butter, then the same amount plus 0.1% will be sufficient.Please soften in the microwave if you are using uncooked pumpkin. I like boiled pumpkin so I often make it. I always have leftovers, so I decided to make bread. It doesn't bother me even if it is really rich (you wouldn't really know its pumpkin unless I told you). This is pumpkin-colored, but it doesn't taste much like pumpkin. Please enjoy the fluffy and soft texture of the bread.I think it's okay for the amount of pumpkin squash to vary a bit. Use warm and soft pumpkin squash ). The amount of milk I used was enough for me, but please adjust the amount according to the softness of the pumpkin squash. (The dough will soften if you add in margarine, so please keep that in mind and adjust the amount before adding in the margarine). My favorite way of making newspaper molds is listed in detail in Pekuchin's "Castella", so please refer to it. Recipe by SALASA

I came up with this charming bread for Halloween.Since this recipe uses hot-water-kneaded dough, it takes only 90 minutes to make, with little kneading, and only 1 proof. Make them for parties or as a gift. To make them black use black cocoa powder.To make the kabocha filling simpler, just mash up stewed kabocha. Recipe by Chisapu-

I always have leftover kabocha squash paste after making kabocha squash bread. So I wondered what would happen if I folded it inside the dough, and somehow I came up with this kabocha squash sheet.This sheet doesn't stretch out like a normal sheet. Also, in order to enjoy the taste and color of the kabocha squash, folding it 2 to 3 times is just about right I think.The rising times given for the dough are approximate. Wait patiently until the dough has risen properly. Recipe by Chibato

Since I love kabocha squash so much, I made fluffy and sweet kabocha bread!!Everyone loves this soft and sweet bread!! Use Bocchan Kabocha (mini-sized, sweet Japanese kabocha squash) for an even sweeter bread!The amount of liquid depends on the type of Kabocha squash. You can adjust it by reducing the amount of milk to 10 ml if the squash is very moist.Even though the squash might seem hard originally, it will gradually soften up and its juices will come out. Bocchan Kabocha (smaller, sweeter type of squash) would make this bread sweeter and give it a nicer color. Recipe by mzhroom

I tried to see how much kabocha could be added to the dough and I settled on this quantity.As this bread has a large amount of kabocha it will collapse after baking if it's not thoroughly baked. It's better to make slashes on top of the dough before baking, just in case.You can cook the kabocha in a microwave but in that case your crust will be rough. For 1 loaf. Recipe by La Land

I received a whole kabocha squash, so I made stew and pie...but I still had some left over and couldn't figure out what to do with it, so I modified Magrintop's recipe (ID: 560967).Depending upon the amount of water content in the kabocha squash, please increase or decrease the amount of milk 10 ml at a time.Use cinnamon or vanilla essence to make the kabocha squash paste fragrant. Use whichever you like!※Refer to my pumpkin pie filling recipe (ID: 430595) for making the kabocha squash paste. Recipe by Kokubocchi

A bakery near where I used to live, sold kabocha squash bread. I used to love the simple sweetness and bright color. I felt nostalgic about it and wanted to have it again, so I borrowed ideas from several places to come up with this similar recipe. It's been a big success!Adjust the amount of water added depending on how watery the kabocha squash you use is.Use whatever kabocha squash paste you like. I made mine like this: I added 40g of sugar to 150 g of microwaved and cooked kabocha squash, and microwaved the mixture again to evaporate some of the moisture. Recipe by Kechauru recipe

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