Kabocha Squash & Chocolate Chip & Raisin Bread

Kobocha Squash is another goody that we have been getting in our CSA box every week. The kobocha squash is a Japanese pumpkin that has a yummy sweet taste just like the pumpkin we all know. 

I have been playing around with a few different recipes like Kobocha Squash Risotto but nothing beats a good ol loaf of sweet bread! This recipe makes a great dessert or a yummy breakfast treat.

This recipe calls for half a cooked kobocha squash. Cut the squash in half and remove the seeds and place in a baking dish with 1/2 cup water, drizzle with a little olive oil and bake for 1 hour. Peel off the skin and set aside to cool. If you dont have a kobocha squash use a small baking pumpkin.

Ingredients
Preheat the oven to 350. 

• 2 cups wheat flour 
• 1/2 cup wheat bran
• 1/2 tsp salt
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
  
  
  Mix the above dry ingredients in a large mixing bowl.
• 2 cups cooked kobocha squash (or pumpkin)
• 2 eggs
• 1/2 cup brown sugar
• 1/4 cup cane sugar
• 1 cup almond milk
• 1 tsp vanilla
  
  Place all of the above wet ingredients into a large food processor and mix until smooth. Pour the wet ingredients into the dry and mix well.
• 1/2 cup raisins
• 1 1/2 cup chocolate chips
  
  Fold in the raisins and chocolate chips. Pour batter into a non-stick baking dish and bake at 350 for 45 minutes.