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- Published on October 11, 2022
- at 3:43 pm
- 2 Comments
Pumpkin Yeast Bread with pumpkin filling
AuthorYun Zhang JohnCategoryBread, SweetsDifficultyIntermediateDon’t let the name fool you, this pumpkin yeast bread is truly delicious. It's got it all! Soft and tender crumb; rich buttery flavour with sweet notes from the pumpkin, a cinnamon spiked pumpkin filling and crunchy, fragrant toasted pumpkin seeds on top. Honestly, if you like pumpkin anything, you must make this loaf!
Pumpkin yeast bread vs. quick bread
Try to search pumpkin bread on Google and you will be met with pages upon pages of spiced, quick pumpkin bread recipes which are more cake like than bread. If you made it to this page…thank you for coming! You must be looking for a yeasted bread that is less about the spices and more about the pumpkin.
Obviously, a yeast bread uses yeast as leavening agent. They requires more time for fermentation but less time baking. Where as quick breads are the opposite, they use baking powder or baking soda for leavening which requires no time but takes double the time to cook.
While both are excellent ways to enjoy the fall season’s star ingredient, I feel that this pumpkin yeast bread with pumpkin filling relies less on spices and more on the natural flavours of pumpkins. Which I truly love.
Fresh pumpkin or canned?
Well, both are great and can be used in the making of this Pumpkin yeast bread and filling. Canned saves you time and energy but costs more, while making your own pumpkin puree can be a bit of a process.
With a bit of an effort, making pumpkin puree is as simple as 1, 2, 3.
1. Open it up and scrap out the seeds and flesh
2. Cut into small pieces and steam over high heat for 10min.
3. Puree in a blender until completely smooth.
I make a big batch of this to store in the fridge because it’s such an versatile ingredient. And throughout the week, I use it to make steam buns, soups, donuts, and pasta dishes. It’ll last up to a week in the fridge and way longer in the freezer.
Milk powder or condensed milk?
I used milk powder in this recipe because it adds a beautiful richness to the bread that I love. While most supermarkets have this product, it’s not always easy to find or essential to have for the average kitchen. So, do substitute with sweetened condensed milk. If so, half the weighted amount or else it’ll add too much moisture.
Storage
This pumpkin yeast bread with pumpkin filling is amazing to enjoy the day it’s baked, warm out of the oven, but also several days later. I tend to make 2 loaves at a time because it also keep really well in the fridge, stored in plastic bags. There, it’ll last a good 3-5 days.
Whenever I want a slice, I just cut it and put it in the toaster….good as new!
You Will Need
Pumpkin Dough
330 g Bread FlourAP flour will also be ok
90 g Milk
30 g Sugar
5 g Sea Salt
1 Large EggSave 15% for egg wash
70 g Pumpkin Puree
40 g Unsalted Butter
5 g Instant Dry Yeast~1.5 tsp
15 g Milk PowderOr. 7g Condensed milk
Filling
30 g Unsalted Butter2 tbsp
200 g Pumpkin Puree1 cup
30 g Sugar2 tbsp
¼ tsp Cinnamon Powder
Instructions
Dough
1
In a large mixing bowl, add milk, yeast, milk powder, pumpkin puree and 80% of one beaten large egg. Save the rest for egg wash so you won’t need to open up a whole egg. Mix up the liquids and add in the flour and salt. Stir it up with a spoon or spatula.
2
Once there is no more liquid visible, continue to knead by hand or in a stand mixer. Knead on speed 2 for a couple of minutes or until the dough has come together.
Next, add the soften butter and knead the dough to incorporate it within. I often do this by hand because it's faster than in the mixer.
3
When the dough is unified again, knead on speed 2-3 for 7 -10min. Or until you have a very pliable dough that is smooth and elastic.
4
Pull it out and form the dough into a smooth tight ball before covering it to rise in a warm, draft free place.
Filling
5
In a pan over medium heat, combine butter, pumpkin puree, sugar and cinnamon and cook until you have a thick paste. Constantly flip the mixture so it reduces evenly. It’ll take about 10min.
Shaping
6
After about 1.5 - 2hours, the dough would have more than doubled in size. Punch out the air and shape it into a ball again. Then roll it out into a 40 x 20cm rectangle. It helps to loosen the dough from the table surface from time to time and stretch it into the rectangle shape.
7
Smear the cooled pumpkin paste onto half of the rectangle. spread it out evenly all the way to the edges.
8
Fold over the other half of the dough to cover the half that has the paste.
Use a dough cutter or knife and cut 1cm wide stripes down the folded dough. leaving a 1-2cm area un cut on the top.
Then one strip at a time, twist it in one direction so that each strip is now a spiral of dough plus dough with filling layered in between.
9
When they are all done, flatten out the ends and start to roll the entire loaf from top,
Once you get to the end, Leave the loaf on its seams and press to compact the shape. Then carefully lift and put this into your loaf pan. Cover and let it rise for the second time.
10
After another 45-1hr. The bread is ready for the oven. Brush with egg wash and top with pumpkin seeds. Then into a preheated 350F / 180C oven for 20-25min.
11
Once baked, remove from loaf pan and cool on wire rack.
Ingredients
Pumpkin Dough
330 g Bread FlourAP flour will also be ok
90 g Milk
30 g Sugar
5 g Sea Salt
1 Large EggSave 15% for egg wash
70 g Pumpkin Puree
40 g Unsalted Butter
5 g Instant Dry Yeast~1.5 tsp
15 g Milk PowderOr. 7g Condensed milk
Filling
30 g Unsalted Butter2 tbsp
200 g Pumpkin Puree1 cup
30 g Sugar2 tbsp
¼ tsp Cinnamon Powder
Directions
Dough
1
In a large mixing bowl, add milk, yeast, milk powder, pumpkin puree and 80% of one beaten large egg. Save the rest for egg wash so you won’t need to open up a whole egg. Mix up the liquids and add in the flour and salt. Stir it up with a spoon or spatula.
2
Once there is no more liquid visible, continue to knead by hand or in a stand mixer. Knead on speed 2 for a couple of minutes or until the dough has come together.
Next, add the soften butter and knead the dough to incorporate it within. I often do this by hand because it's faster than in the mixer.
3
When the dough is unified again, knead on speed 2-3 for 7 -10min. Or until you have a very pliable dough that is smooth and elastic.
4
Pull it out and form the dough into a smooth tight ball before covering it to rise in a warm, draft free place.
Filling
5
In a pan over medium heat, combine butter, pumpkin puree, sugar and cinnamon and cook until you have a thick paste. Constantly flip the mixture so it reduces evenly. It’ll take about 10min.
Shaping
6
After about 1.5 - 2hours, the dough would have more than doubled in size. Punch out the air and shape it into a ball again. Then roll it out into a 40 x 20cm rectangle. It helps to loosen the dough from the table surface from time to time and stretch it into the rectangle shape.
7
Smear the cooled pumpkin paste onto half of the rectangle. spread it out evenly all the way to the edges.
8
Fold over the other half of the dough to cover the half that has the paste.
Use a dough cutter or knife and cut 1cm wide stripes down the folded dough. leaving a 1-2cm area un cut on the top.
Then one strip at a time, twist it in one direction so that each strip is now a spiral of dough plus dough with filling layered in between.
9
When they are all done, flatten out the ends and start to roll the entire loaf from top,
Once you get to the end, Leave the loaf on its seams and press to compact the shape. Then carefully lift and put this into your loaf pan. Cover and let it rise for the second time.
10
After another 45-1hr. The bread is ready for the oven. Brush with egg wash and top with pumpkin seeds. Then into a preheated 350F / 180C oven for 20-25min.
11
Once baked, remove from loaf pan and cool on wire rack.
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2 thoughts on “Pumpkin Yeast Bread with pumpkin filling”
Can you tell me how thick the pumpkin filling paste should be ? Should the entire mass clump together and hold its shape ?
Hi Mary, The pumpkin paste filling should not too watery, that’s why we took the time to cook out the moisture. The end result should be a thick paste that’s similar texture to stiff peanut butter.