Pumpkin Bread

This pumpkin loaf is tremendously soft and fluffy. The magic of tangzhong kept it very soft the next morning. Try this out at Halloween or Thanksgiving Day.


Pumpkin Tangzhong ( How to make tangzhong Click Here )

  • 100 g Pumpin Puree
  • 20 g Bread Flour
  • 70 g Water

Main Dough

  • 300 g Bread Flour
  • 3 g Instant Dry Yeast
  • 35 g Caster Sugar
  • 1/2 g Sea Salt
  • 100 g ~ 110 g Milk


1. In a stand mixer ( I use Kitchen Aid ) mixing bowl, add pumpkin tangzhong and main dough. Place sugar and yeast at the opposite side, add milk directly to the yeast. With paddle 2 attachment, beat all ingredients at Speed 2 until it comes together into a soft, sticky dough, about 1 minute.

2. With a dough hook attachment, Continue beating the dough at Speed 4  for about 10 minutes until the dough is smooth and elastic. You should be able to stretch the dough out fairly thin without it breaking (the windowpane test). If it breaks right away when you try to stretch, mix it for a couple more minutes.

3.  Cover the dough with plastic wrap. Let proof for about 40 minutes ( dough temperature 28°C ) until dough has doubled in size. The amount of time this takes will depend on the ambient temperature. A simple way to test if your dough has risen enough is to lightly press one fingertips about one-half inch into the dough. The dough is ready if an indention remains when fingertips are removed.

4. Take the dough and split into 8 equal pieces. Roll each piece into a ball. Cover with a damp cloth and let rest for 15 minutes.

5. Once it has doubled in size, you may need to punch the dough down. Take a very small part out of each pieces to make the pumpkin pedicle. Roll the other part into a ball and place on baking tray with baking paper or silicon mat. Spread some water on scissors, cut three lines on the dough. Cover with a damp cloth and let rest for 35 minutes ( dough temperature 38°C ) . I used to place the dough into the oven, without turning on, close the door so that it is warm enough to let it rise again for baking.

6. Preheat oven to 170°C while the bread is proofing for the second time. Sift some flour onto the dough. Place in the oven and bake for about 12 ~ 15 min, until the top is dark golden brown and the bread is firm to the touch and sounds hollow when you tap it. Turn out bread onto wire rack and let cool before eating.

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