Pumpkin Loaf

by - July 17, 2017

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.

Pumpkin Loaf Recipe - Straight Dough Method

Yields:  2 loaves in one loaf pan


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

25cm X 12 cm X 11 cm  loaf pan

  1. Put all ingredients (first add salt, flour, sugar, yeast, butter, egg, mashed potato and lastly fresh milk) in a bowl of stand mixer and knead till the dough come together, until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).  It takes around 10 to 15 minutes at medium speed.  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. Fifteen (15) minutes before baking, preheat the oven to 180C (160C for fan mode).
  6. Brush the dough with egg wash.
  7. Bake at pre-heated oven for 30 minutes or until golden brown.
  8. Remove bread to cool on rack completely.
  1. 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.
  2. 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.
  3. 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 your dough rises.
  4. 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.

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

    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.

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

    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 :)