Fluffy Pumpkin Milk Bread — Soft, Buttery & Perfect for Fall

A Wholesome Twist on a Classic Favorite

Pumpkin Milk Bread is a mouthwatering fusion of classic milk bread and the rich, comforting flavors of pumpkin. This delectable bread is perfect for breakfast or dessert and is sure to become a hit during the autumn season. With its soft, fluffy texture and warm, spicy notes, it will leave your taste buds craving more!

Ingredients You'll Need

• 60g (¼ cup) butter
• 120g (½ cup) warm milk, room temperature
• 50g (¼ cup) brown sugar
• 170g (¾ cup) pumpkin purée, room temperature
• 1 tbsp vanilla
• 1 egg, room temperature
• 1 tsp salt
• 1 tbsp pumpkin spice
• 550g bread flour
• 30g toasted milk powder
• 1 tsp yeast
• egg wash
• 1 tbsp maple syrup for glaze

Let's Get Baking!

1. Create the Wet Mixture If using cold milk and butter, warm them up on a microwave for about 30 seconds. Their temperature should not exceed 30C or 90F or else the yeast will die. Combine the butter, milk, sugar, pumpkin purée, vanilla, egg, and salt in a mixing bowl. Whisk the ingredients together until smooth.

2. Add Flour and Yeast Introduce the flour and instant yeast to the wet mixture. Employ a stand mixer with a dough hook attachment and knead the dough for approximately 12 minutes. If you opt for kneading by hand, ensure to follow the slap and fold method and avoid adding more flour.

3. First Rise Form the dough into a ball and transfer it to a clean, floured bowl. Cover the bowl and allow the dough to rise in a warm place for around an hour and a half or until doubled in size. Do not overproof.

4. Shape Your Dough After the dough has risen, punch it down and divide it into four equal portions. Roll out each piece flat, fold them like a book, and roll them out again. Repeat this process twice to create the desired fluffy layers. Finally, shape the dough into four rolls and place them in a buttered 9x5 loaf pan or baking sheet.

5. Second Rise and Preheat the Oven Cover the dough and let it rest for at least 30 minutes for a second rise.

6. Bake Your Bread In the meantime, preheat your oven to 340°F (170°C). Brush the dough with an egg wash before placing it in the oven. Bake the bread for 20-25 minutes or until the top is nicely browned. Once the bread is done, brush it with maple syrup for a shiny finish. Enjoy your Pumpkin Milk Bread while it's warm!

Serving Suggestions

Pair your Pumpkin Milk Bread with a hot cup of coffee or tea for a cozy breakfast. It also makes a fantastic side dish with savory soups, stews, or roasted meats.

Ingredient Substitutes

If you're unable to find pumpkin purée, you can easily substitute it with sweet potato or butternut squash purée. Similarly, if pumpkin spice isn't available, you can create your own blend with a mix of cinnamon, ginger, nutmeg, and allspice.

DIY Pumpkin Spice Blend

Ingredients for Homemade Pumpkin Spice

• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves

This recipe makes roughly 1 tbsp of pumpkin spice.

Nutrition Information

This recipe yields approximately 12 servings. The nutrition information provided below is for one serving, which is roughly 100g:

• Calories: 230
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 220mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 6g

Please note that these values are approximate and can vary based on the specific ingredients used.

Tips and Tricks for Perfect Pumpkin Milk Bread

• For a more pronounced pumpkin flavor, consider increasing the amount of pumpkin purée and reducing the milk by an equal amount.
• Be patient while kneading the dough. The more you knead, the better the texture will be.
• To enhance the flavor, try adding chopped nuts, raisins, or chocolate chips to the dough before baking.
• For a vegan version, replace the egg with a flax egg and use plant-based milk and butter.
• If you don't have a 9x5 loaf pan, you can also bake the bread in a round cake pan or shape it into individual rolls.

FAQs

Can I freeze Pumpkin Milk Bread?

Absolutely! Pumpkin Milk Bread freezes well. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the bread may have a denser texture. To maintain a softer texture, consider using a blend of whole wheat and all-purpose flours.

How long will Pumpkin Milk Bread stay fresh?

Pumpkin Milk Bread will stay fresh at room temperature for 2-3 days when stored in an airtight container or wrapped tightly. You can also store it in the refrigerator to extend its shelf life for up to a week.

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin works just as well as fresh pumpkin purée. Just make sure it's 100% pumpkin and not pumpkin pie filling, which contains added sugar and spices.

Final Crumbs

Pumpkin Milk Bread is a delightful treat that brings the warm and comforting flavors of fall into your home. Serve it up for breakfast, dessert, or as a tasty side dish. With its soft, fluffy texture and tantalizing aroma, it's sure to become a seasonal favorite in your household. Happy baking!