Today I share a super soft pumpkin soft European bread. It is soft and delicious, full of pumpkin fillings, and the cute shape is also very popular with babies! Friends who like it can try it!
Pumpkin Bread Recipe
Ingredients:
- 200g pumpkin puree (steamed and mashed)
- 300g bread flour
- 50g sugar
- 100ml milk
- 1 egg (about 50g)
- 30g butter
- 5g yeast
- 3g salt
Instructions:
- Prepare the Pumpkin Puree: Peel and cut the pumpkin into small pieces, steam until soft, then mash it into a puree. Let it cool before using.
- Mix Ingredients: In a large bowl or bread maker, combine the pumpkin puree, bread flour, sugar, salt, yeast, milk, and egg. Make sure the salt and yeast do not come into direct contact.
- Knead the Dough: Knead the mixture until the dough is smooth and elastic, and can be stretched into a thin film (known as the windowpane stage). During kneading, add the softened butter and continue until fully incorporated.
- First Rise: Place the dough in a bowl, cover it with plastic wrap, and let it rise in a warm place until it doubles in size (about 1-2 hours).
- Punch Down & Shape: Gently press down on the dough to release the air, then divide it into equal portions. Shape each portion into a ball, slightly flatten, and use a knife to make gentle lines on top to resemble a pumpkin. Optionally, add a raisin or pumpkin seed on top as a stem.
- Second Rise: Arrange the shaped dough on a baking tray, cover, and let it rise for another 30 minutes.
- Bake: Preheat the oven to 180°C (350°F). Bake the bread for 15-20 minutes, or until the top turns golden brown.
- Cool & Serve: Once baked, remove the bread from the oven and let it cool on a wire rack. Enjoy your freshly baked pumpkin bread!
Tips:
- You can add spices like cinnamon or nutmeg to the dough for extra flavor.
- Adjust the sugar amount if you prefer a sweeter or less sweet bread.