Pumpkin Bread

Name: Pumpkin Bread
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 1 piece Active Yeast (1 packet (7g) active dry yeast); 120 ml Whole Milk (120ml (1/2 cup) whole milk, scalded and allowed to cool to 110°F/40°C); 1 tsp Granulated Sugar (1 tsp granulated sugar); 65 g Brown Sugar (65g (1/3 cup) brown sugar); 55 g Unsalted Butter (55g (4 tbsp) unsalted butter, softened); 1 ½ tsp Table Salt (1 1/2 tsp salt); 3 tsp Pumpkin Pie Spice (3 tsp pumpkin spice (or a mix of equal amounts of ground ginger, cinnamon, nutmeg, all spice and cloves)); 2 pieces Egg (2 eggs, room temp); 250 g Pumpkin Purée (250g (1 cup) pumpkin puree); 520 g All-Purpose Flour (520g (4 cups) plain flour); 1 pinch Pecans (Pecans, cut in half (for the stem)); 75 g Butter (75g (1/3 cup) salted butter, melted)

Pumpkin Bread - Breads (American)

50 minAmerican

Servings10

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Vegetarian
Pescatarian
Halal

Steps

1Add yeast, warm milk and granulated sugar to a bowl. Cover and allow the yeast to bloom for about 10 mins.
2In the bowl of a stand mixer, add yeast, brown sugar, butter, salt, spices, eggs, pumpkin puree and flour.
3Mix with paddle attachment until well combined. Switch to dough hook and knead dough for about 8-10 mins until smooth. This can be done by hand too! (If the dough it’s too sticky, add a little more flour).
4Place the dough in a greased bowl, cover it with a tea towel and allow it to rest in a warm place for an hour/until doubled.
5Punch the air out of the dough and divide into 16 pieces (about 80g each). You can stuff them with cream cheese or any filling you like.
6Wrap each dough ball in kitchen twine or cotton thread, wrapping the twine around the dough ball to create a pumpkin shape (Take care not to wrap the dough too tightly because it will become larger when it proofs and bakes.)
7Cover loosely and set aside to proof for 1-1 1/2h, or until the dough is puffy and has doubled in size.
8Create an indentation in the top of each pumpkin for the stem.
9Preheat oven to 350°F/180°C. Bake the rolls for 20 to 25 minutes/until baked through and golden.
10Brush with melted butter, remove string gently with a scissors, add pecan stem and enjoy :)