5 from 3 votes
Japanese Kabocha Bread
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs

Kabocha Bread is Japanese milk bread roll with sweet kabocha squash and sweet potato paste baked the shape of Kabocha squash. Great for Halloween!

Course: Bread
Cuisine: Japanese
Servings: 8
Calories: 186 kcal
Author: Shihoko | Chopstick Chronicles
  • 250 g Baker’s flour
  • 30 g mashed Kabocha pumpkin
  • 15 g sugar
  • 1 tsp yeast
  • 1 egg yolk
  • 150 ml milk
  • 20 g butter
  • 2 g salt
  • 8 x 80cm kitchen twine cotton string
  • For Kabocha an paste
  • 50 g mashed pumpkin
  • 50 g mashed purple sweet potato
  • 30 g sugar
  1. Make kabocha an first. Peel the kabocha and sweet potato. Cook the peeled kabocha and sweet potato and mash them.
  2. Put mashed kabocha pumpkin and sweet potato in a small sauce pan, add sugar and stir constantly on low heat for about 5 minutes. When water evaporates a little and the paste thickens, turn the heat off and cool it down completely.
  3. Make it into small balls (about 2 tbs each) and set aside.
  4. Make bread dough. Place baker’s flour salt in a large bowl and make a well in the middle.
  5. Combine 1 egg yolk, 150ml milk (160ml all together, so you may need more than 15ml milk) sugar, and melted butter and dry yeast.
  6. Pour the liquid ingredients into the well in the flour bowl and mix.
  7. Knead the bread dough for about 15 minutes.
  8. Spray the surface of the bowl and place the knead dough and wrap with cling wrap. Leave it for 40 minutes to raise.
  9. Soak the twine (strings) in 1 tbs of oil (any types, I used olive oil)
  10. When it becomes twice in size, take the dough out of the bowl and divide it into 8 round balls.
  11. Flatten the dough ball out and place pumpkin an paste on the centre and wrap it.
  12. Take the excess oil off the string and place it on the kitchen bench. Place one dough on the centre. Take two ends of the string and cross it in the centre, and flip the dough around and cross the string, and flip the dough with the string again and repeat. Try not to tie the twine too tight. Make the knot and place the knot side down on the baking paper.
  13. Repeat the step for each.
  14. Place a moist tea towel over the bread and leave it in a warm place for about 30 minutes.
  15. Pre heat the oven 180 degree and bake them for 12-15 minutes.
  16. Cool the breads down and cut twine at a few places. Remove twine carefully.
Recipe Notes

This recipe is inspired and modified from the recipe

Nutrition Facts
Japanese Kabocha Bread
Amount Per Serving
Calories 186 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 31mg 10%
Sodium 140mg 6%
Potassium 106mg 3%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 7g
Protein 5g 10%
Vitamin A 48.6%
Vitamin C 1.9%
Calcium 3.3%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.