Pumpkin Milk Loaf

Pumpkin Milk Loaf

Here is another tasty homemade recipe of pumpkin, as I promised. The pumpkin milk loaf is made from the freshly picked pumpkin from the local farmers’ market and perfectly baked into a loaf of bread. It is so soft and moist that it will last the great texture for at least three days. This is not the first time I make the loaf with vegetables and fruit such as taro milk bread and coconut paste loaf bread; however, it is my first fresh pumpkin milk loaf bread. I am so satisfied with this healthy and fluffy bread, and glad that my family loves it.

This pumpkin milk loaf recipe is a similar recipe to making a regular homemade milk loaf, contains bread flour, milk, egg, instant yeast, condensed milk, and sugar. Also, I add milk powder into the bread to make it a more milky taste for this recipe. Since we add pumpkin puree (steamed pumpkin blended with water) into the dough while mixing all the ingredients, we need to slowly pour the milk into the mixture to make sure the dough is not too wet or too dry. The bread’s moisture level all depends on the pumpkin puree, so please use the ratio of 3:1 when you make the pumpkin puree.

How to make pumpkin paste?

  • First, we need to pick the right pumpkin, which I use Kabocha squash for this recipe. The Kabocha squash is also called Japanese pumpkin in the US; besides, it is a great ingredient for making pastry and dessert due to its sweetness and fluffy texture.
  • Wash the pumpkin, peel off the skin, and remove the seeds from it. Cut the pumpkin into bite-size, and steam it until soft.
  • Secondly, making the pumpkin puree. Blend the pumpkin with water. Since the pumpkin paste needs to be moist but not watery, it should be blended by 3 portions of pumpkin with 1 portion of water.
  • I added the milk powder and cornstarch into the pumpkin puree to upgrade the pumpkin taste’s flavor. Stir and mix well the milk powder, cornstarch, and pumpkin puree to get an excellent pumpkin paste.

DifficultyBeginner
Prep Time2 hrs 30 minsCook Time35 minsTotal Time3 hrs 5 mins

 250 g Bread Flour
 40 g Sugar
 10 g Milk Powder
 50 g Pumpkin Puree (35g pumpkin blend with 15g water)
 1 Whole Egg
 25 g Condensed Milk
 75 g Milk
 5 g Instant Yeast
 25 g Unsalted Butter
 Pumpkin Paste
 50 g Pumpkin Puree
 5 g Corn Starch
 5 g Milk Powder

1

Wash pumpkin; peel off the skin, remove the seeds, and cut into cubes. Steam the pumpkin for 20 minutes until it is soft.
Prepare 100g pumpkin puree by a blender.
The ratio of pumpkin and water should be 3:1.

2

Combine bread flour, sugar, milk powder, pumpkin puree, egg, condensed milk, instant yeast with milk in a large mixing bowl. Knead the dough until smooth.
Add butter, and keep kneading the dough for 15 minutes.

3

Place the dough in a bowl and covered with plastic wrap. Let it rise for one hour until double the size.
You can set the bowl in the microwave with a cup of hot water to create a warm and moist environment for proofing.

4

In a small bowl, mix pumpkin puree, milk powder, and cornstarch. Stir well. Set it aside.

5

Transfer the dough to the kitchen table, and gently knead it to release the air.
Flatten the dough, and shape it into a rectangle by a roller.

6

Fill the pumpkin paste on the half of the dough.
Fold the dough into half to cover the paste inside.
Evenly cut it into strips. Twist each of the strips, and then roll up the dough.

Pumpkin Milk Loaf

7

Transfer the dough to a baking loaf pan, and cover with plastic wrap. Place the loaf pan in a warm and moist place for proofing.
Let it rise for an hour until it is puff and triple the size.
Brush "egg wash" and sprinkle some roasted pumpkin seeds on top of the loaf.

Pumpkin Milk Loaf

8

Preheat oven to 356F, and bake for 35 minutes.

Ingredients

 250 g Bread Flour
 40 g Sugar
 10 g Milk Powder
 50 g Pumpkin Puree (35g pumpkin blend with 15g water)
 1 Whole Egg
 25 g Condensed Milk
 75 g Milk
 5 g Instant Yeast
 25 g Unsalted Butter
 Pumpkin Paste
 50 g Pumpkin Puree
 5 g Corn Starch
 5 g Milk Powder

Directions

1

Wash pumpkin; peel off the skin, remove the seeds, and cut into cubes. Steam the pumpkin for 20 minutes until it is soft.
Prepare 100g pumpkin puree by a blender.
The ratio of pumpkin and water should be 3:1.

2

Combine bread flour, sugar, milk powder, pumpkin puree, egg, condensed milk, instant yeast with milk in a large mixing bowl. Knead the dough until smooth.
Add butter, and keep kneading the dough for 15 minutes.

3

Place the dough in a bowl and covered with plastic wrap. Let it rise for one hour until double the size.
You can set the bowl in the microwave with a cup of hot water to create a warm and moist environment for proofing.

4

In a small bowl, mix pumpkin puree, milk powder, and cornstarch. Stir well. Set it aside.

5

Transfer the dough to the kitchen table, and gently knead it to release the air.
Flatten the dough, and shape it into a rectangle by a roller.

6

Fill the pumpkin paste on the half of the dough.
Fold the dough into half to cover the paste inside.
Evenly cut it into strips. Twist each of the strips, and then roll up the dough.

Pumpkin Milk Loaf

7

Transfer the dough to a baking loaf pan, and cover with plastic wrap. Place the loaf pan in a warm and moist place for proofing.
Let it rise for an hour until it is puff and triple the size.
Brush "egg wash" and sprinkle some roasted pumpkin seeds on top of the loaf.

Pumpkin Milk Loaf

8

Preheat oven to 356F, and bake for 35 minutes.

Pumpkin Milk Loaf