Pumpkin Loaf

by - July 17, 2017

Pumpkin Loaf

Pumpkin Loaf

Pumpkin Loaf



Pumpkin is loaded with the antioxidant beta-carotene or vitamin A. Vitamin A is essential for healthy, glowing skin, strong eyesight, and our immune system.  Do not know what to do with the pumpkin, try to bake bread.

This Pumpkin Loaf is very soft, fluffy and stays fresh quite well for several days too.

You may also like my other Purple Sweet Potato Bread recipe.

It is advisable to read the below general notes before starting baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Pumpkin Loaf 


Yields:  2 loaves in one loaf pan

INGREDIENTS:

400g bread flour
250g mashed pumpkin (about 350g pumpkin - peeled, cut, steamed and mashed)
30g brown sugar
40g whisked egg (from 1 large egg, whisked and keep the balance for egg wash)
1 tsp salt
1 tsp instant active yeast
120g - 150g fresh milk or full cream milk
60g butter/coconut oil or 30g butter + 30g coconut oil 

Egg wash:  
Balance of whisked egg from the above + 1 tsp water

Utensil:  
25cm X 12 cm X 11 cm  loaf pan


METHOD:
  1. Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage.  Start with 120g of fresh milk first then slowly add in if the dough is too dry.  
  2. Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Roll out each dough with a rolling pin into rectangle shape. Roll up like swiss roll until a short log is formed.
  4. Let it rise for another 45-60 mins or until dough is double in size.
  5. Preheat oven at 190 C (top and bottom heat) or 170C (fan-forced) for 10 - 15 minutes. 
  6. Brush the dough with egg wash.
  7. Bake in a preheated oven for about 30 minutes or until golden brown.
  8. Remove bread to cool on rack completely.

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8 comments

  1. Hi!Yeanley,
    I wanna try baking pumpkin loaf from your recipe but can i use 60gm canola oil instead of using 60gm butter.

    ReplyDelete
    Replies
    1. Hi there,
      Thank you for dropping by. Yes, sure you can use 60gm of canola oil instead. If you use butter then will add more butter aroma to the bread that's all. Please don't add all water/milk at one time. Add 100g first then slowly increase if too dry.
      Happy baking.
      Cheers:)

      Delete
  2. If i only have 450g loaf pan, how do i adjust the recipe?
    Thank you.

    ReplyDelete
    Replies
    1. Hi, Thank you for your question. You may want to try reduce the flour to 320g and reduce the rest of ingredients accordingly by multiply 0.8. I hope it helps.
      I have not tried on 450g loaf pan. But, I think it should work. Please let me know after trying.

      Cheers :)

      Delete
  3. I am trying your recipe without machine, hand kneading. I have a problem that I couldn't read the pumpkin into the dough. The dough is scatter into small pieces and a bit hard and pumpkin just coated the small piece of dough. Any suggestion? Thank you very much

    By the way I just steam the pumpkin and mash it and put it in the mix ingrediat.

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe. To be honest, I never use hand kneading my bread dough. I am not good in hand kneading. You may want to try mix flour and steamed mashed pumpkin first before adding water. It may be easier??

      Cheers :)

      Delete
    2. Yes, I have tried that and it turn out great. Thanks

      Delete

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