By Ally Draizin



This ultra moist loaf is my take on pumpkin bread. Kabocha squash is what I always wished canned pumpkin would taste like- rich, sweet, and complex, with a thick, custard-like texture. It’s absolutely my preferred stand-in for pumpkin in any situation. It sways sweet, especially if you roast it and get a bit of caramelization. Kabocha might not be the easiest squash to find at the local grocery store, but Asian markets usually carry kabochas, or you can grow your own from seed pretty easily. If you need a sub, try Carnival. It has a similar texture and flavor.

I love pairing the naturally sweet, nutty kabocha with mesquite flour.  Mesquite flour is utterly delicious- it’s naturally sweet, with notes of baking spices, and it contains a ton of protein and prebiotic fiber. This is definitely a rare desert delicacy, not easy to find in most grocery stores. Buy it here or here

Though I offer baking spices as an option, I highly recommend trying this bread without the spices at least once, so the flavor of the squash and mesquite flour can really shine through.


1 cups AP flour or GF flour blend
1 cup mesquite flour
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
3 large eggs
2 cups roasted kabocha squash puree or canned pumpkin puree
1/2 cup maple syrup
1/2 cup dark brown sugar
1/2 cup Calivirgin olive oil


Pinch of allspice, cinnamon, and freshly grated nutmeg



1. Preheat oven to 350°.

2. Cut a kabocha squash into 2-inch thick slices, leaving peel intact.

3. Brush or spray slices with a thin layer of olive or avocado oil.

4. Place kabocha slices onto a baking sheet with a silpat to prevent sticking. 

5. Bake for 30 minutes, or until a fork pierces the kabocha flesh easily.

6. Allow kabocha to cool, then use a paring knife to remove the peel from the flesh. 

7. Puree the kabocha squash flesh in a food processor, adding a few tablespoons of water (one at a time) if necessary to achieve a thick yet smooth puree.



1. Preheat oven to 350°.

2. Slather a 9x5" loaf pan with butter, ghee, or olive oil.

3. Measure AP flour, mesquite flour, salt, baking powder, and baking soda into a large bowl. Whisk to incorporate.

4. Add eggs, kabocha puree, maple syrup, brown sugar, and olive oil (and baking spices if you're using them) to the bowl and stir thoroughly until you have a thick, smooth batter.

5. Pour batter into greased loaf pan, and bake for around 50-60 minutes, or until the internal temp reads 195f, or until a cake tester inserted into the center comes out clean.

6. Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before cutting.