Today I’m going to be making pumpkin bread.
I’ve been making the recipe at this time of the year for long periods.
I have some more Meal prep video but set aside for the pumpkin bread.
I love making them because of the shape! How adorable! Kids love it!
It might take a little bit longer time to shape but totally worth it.
And it’s so delicious.
Fluffy and sweet but not too sweet. Serve with roasted pork or chicken that would be so nice for the autumn table.
I saw some videos making into pumpkin shape with the kitchen strings, and I gave it a try as well. Let’s see what happens in the end!
The recipe yeilds
4 small pumpkin bread(8cm)
1 big pumpkin bread(12cm)
＋small bun for the tasting.
- 200 g bread flour
- 30 g sugar
- 2 g salt
- 3 g
Instant dry yeast
50~80ml whole milk
- 30 g egg 3 tbs
- 100 g
pumpkin puree⅓ cup
- 20 g unsalted butter
- 1 tbs
heavy cream ※optional
First, let’s cook the pumpkin. I am using theJapanese Kabocha squash.
Wrap it in a piece of plastic and cook in the microwave for 800 W for two minutes or until fully cooked.
If you don’t want to use the microwave, steamed or boil it in a pot.
- While cooking, let’s prepare the ring mold.
Grease inside with the butter. Wrap your finger with the plastic wrap and take a generous amount of butter and grease the inside.
- Crack your egg and beat until the yolk and egg white well combined. We need 30 g.
- Take off the skin from the pumpkin. And keep asking for the later use.
We need 100 g pumpkin puree.
If you are using a canned pumpkin purée Add less milk as I indicated.
I use Japanese Kabocha squash that is very stretchy so we need more milk to get the ideal consistency of the dough.
Do not add all the milk in one time at little by little.
- Mix all the wet ingredients together.
- Add bread flour and salt and sugar in a bowl and mix well.
Add instant dry yeast and mix.
As I always told you, salt and sugar might deactivate the yeast, so do not add at the same time.
At the wet into the dry ingredients in 2 to 3 parts, and mix to combine.
Add more milk if needed.
- When you hold the dough, and if the consistency is like play dough, it is OK to go proceed.
Take out onto the working surface and start kneading.
- After 3 to 4 minutes of kneading, the dough becomes elastic and smooth like this.
And when you pinch the dough, and it stretches like paper-thin, it’s the time to add butter.
- When you add the butter, that dough will fall apart, but it comes together in a couple of minutes.
After adding the butter, the dough becomes more elastic and shiny like this.
Shape it into a ball and put it back in the bowl, cover with plastic, and let it rise until double in bulk at a warm place.
It took 50 minutes at 30° Celsius.
- Divide the dough into four pieces of 60 g, Leave the rest.
Shape into balls and cover with plastic wrap to prevent from drying.
To make a small pumpkin shape,take one 60g dough and shape to a log.
Cut into six equal portions.
Shape into a bowl and put them in a prepared ring.
10 cm in diameter.
The dough is so small, it’s not easy to stretch the surface, but have fun with that.
For larger pumpkin, I am using 12cm in a diameter cake tin, we need 12 pieces of 15 g dough.
Keep the rest for the tasting. Shape into a bowl and put it in a ramekin.
- Put it in 190 degrees Celsius oven for 10 minutes or until golden brown on the surface, rotates the pan halfway through.
- Small pumpkin bread takes 10 minutes to bake but the larger one takes 15 minutes to cook through, so leave it another 5 to 6 mins in the oven, reduce the heat to 160°C.