Baby marrow (Kousa) bread recipe that is easy to make and best in taste with a soft crumb and crunchy crust studded with sugar and pumpkin seeds.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 18x4 loaf
Author: Famidha Ashraf
Equipment
1 8x4 loaf pan
INGREDIENTS
1cupgrated baby marrow (kousa)(grated using the large holes)
1large eggroom temperature
⅓cupcooking oil(olive oil or melted butter or melted ghee)
½cupwhite sugar
½teaspoonsalt
1teaspoonvanilla extract
½teaspooncinnamon powder (or allspice or cardamom powder)
½teaspoonbaking soda
¼teaspoonbaking powder
1cupall-purpose flour(maida)
1tablespoondemerara optional but recommended
1tablespoonpumpkin seedsoptional but recommended
INSTRUCTIONS
Prepare the pan
Heat the oven to 175°C. Lightly grease and line an 8×4-inch loaf pan with baking paper.
Prepare the batter
Place grated baby marrow in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a hand whisk to mix until combined.
1 cup grated baby marrow (kousa), 1 large egg, ⅓ cup cooking oil, ½ cup white sugar, ½ teaspoon salt, 1 teaspoon vanilla extract
Sieve the cinnamon powder, baking soda, and baking powder over the surface of the batter and whisk thoroughly. Sieve in the flour and fold until just combined.
½ teaspoon cinnamon powder, ½ teaspoon baking soda, ¼ teaspoon baking powder, 1 cup all-purpose flour
Bake the bread
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle some raw or demerara sugar and pumpkin seeds.
1 tablespoon demerara, 1 tablespoon pumpkin seeds
Bake for 45 to 50 minutes, until a toothpick test, comes out batter-free.
Remove from the oven and let the bread cool completely in the pan. It is best served the next day or at least until it is completely cooled.
Serve and store
Remove the bread and slice using a bread knife. Serve with tea or coffee. Store any leftover slices in an airtight box. This bread stays good for 3 to 4 days at room temperature. But you may refrigerate during warmer days.
Notes
1 cup = 250ml
Measured dry ingredients using the fluff, scoop and sweep method.