Dessert

Japanese Kabocha Bread with Pumpkin-Stem Toppers Recipe

Name: Japanese Kabocha Bread with Pumpkin-Stem Toppers Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: Japanese
Ingredients: 250 g Baker’s flour; 2 g salt; 1 tsp dry yeast; 1 egg yolk; 150-160 ml milk; 30 g mashed Kabocha pumpkin; 15 g sugar; 20 g butter (melted); 50 g mashed Kabocha pumpkin; 50 g mashed purple sweet potato; 30 g sugar; 8 pieces of 80 cm kitchen cotton twine strings, soaked in 1 tbsp oil (olive or any preferred oil); 8 pumpkin seeds (for the stems)

ByHarry Bern December 6, 2025December 6, 2025

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Introduction

Japanese Kabocha Bread is a delightful treat combining soft, fluffy bread with the natural sweetness of kabocha pumpkin and purple sweet potato. These cute pumpkin-shaped rolls are perfect for autumn baking and bring a touch of whimsy to your table.

The image shows small pumpkin-shaped bread rolls with a soft, smooth, and slightly golden-brown crust. Each roll has seven distinct rounded sections, creating a pumpkin look, and a small greenish stem piece placed in the center on top. The rolls rest on a white marbled surface, with a few pumpkin seeds scattered around. One roll near the top is partially bitten, showing a fluffy and light interior. The lighting is soft, highlighting the texture and warm color of the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 pieces 80cm kitchen twine cotton string
8 pumpkin seeds (for the stems)
50 g mashed pumpkin (additional for paste)
50 g mashed purple sweet potato
30 g sugar (for paste)

Instructions

Step 1: Peel and cook the kabocha pumpkin and purple sweet potato until soft, then mash them separately.
Step 2: In a small saucepan, combine 50 g mashed pumpkin, 50 g mashed purple sweet potato, and 30 g sugar. Stir constantly over low heat for about 5 minutes until slightly thickened. Remove from heat and let cool completely.
Step 3: Roll the cooled pumpkin paste into eight small balls, about 2 tablespoons each, and set aside.
Step 4: In a large bowl, combine baker’s flour and salt. Make a well in the center.
Step 5: In another bowl, mix 1 egg yolk, 150 ml milk (adjust slightly if needed to make 160 ml total liquid), 30 g mashed kabocha pumpkin, 15 g sugar, melted butter, and yeast until combined.
Step 6: Pour the wet mixture into the well in the flour. Mix until dough forms, then knead for about 20 minutes until smooth and elastic.
Step 7: Lightly oil a bowl, place the dough inside, cover with cling wrap, and let it rise in a warm place for 40 minutes or until doubled in size.
Step 8: Soak the cotton twine strings in 1 tablespoon of oil and set aside.
Step 9: Once risen, punch down the dough and divide it into 8 equal round balls.
Step 10: Flatten each dough ball, place one pumpkin paste ball in the center, and wrap the dough around it, sealing completely.
Step 11: Remove excess oil from twine. Place one filled dough ball on the kitchen surface. Cross the ends of the twine over the dough, flip the dough, cross again, and repeat to create pumpkin-like sections. Tie a loose knot and place the knotted side down on baking paper.
Step 12: Repeat the wrapping process with the remaining dough balls.
Step 13: Cover the shaped dough with a moist tea towel and let rise in a warm place for 30 minutes.
Step 14: Preheat the oven to 180°C (350°F). Bake the breads for 12–15 minutes until golden and cooked through.
Step 15: Let the bread cool completely. Carefully cut the twine at several points and gently remove it. Garnish each with a pumpkin seed for the stem.

Tips & Variations

Use olive oil or any neutral oil to soak the twine, which prevents the dough from sticking and helps create the pumpkin shape easily.
Try swapping the purple sweet potato with chestnut puree for a different autumn flavor.
Make it vegan by using plant-based milk, vegan butter, and a flax egg instead of egg yolk.

Storage

Store the bread in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked bread in a sealed bag for up to 1 month. Reheat gently in a low oven or toaster to enjoy fresh bread texture.

How to Serve

The image shows four pumpkin-shaped bread rolls on a white woven tray. Each roll has eight segments with soft golden-brown tops and slightly lighter sides. A small dark seed or stem is placed in the center of each roll to mimic a pumpkin's stem. The tray is placed on a beige textured cloth with some scattered seeds around it. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pumpkin instead of kabocha?

Yes, you can substitute with any sweet pumpkin variety, but kabocha adds a distinctive sweetness and creamy texture that complements the bread best.

Is it necessary to use twine for shaping?

The twine helps create the signature pumpkin shape by segmenting the dough gently during proofing. Without it, the bread will still taste great but won’t have the classic pumpkin look.