Monday, November 3, 2014

Pumpkin Bread

This pumpkin bread is so soft and yummy. As I still have some left over pumpkin in the fridge, therefore I have decided to bake this pumpkin bread for breakfast. The balanced seeds I planted it hoping it will grow.

Recipe Source: Li Shuan


250g Bread Flour
50g Pumpkin Mud
50g Egg
50g Castor Sugar
80ml Milk
1 tbsp Milk Powder
1/2 tsp Salt
1 tsp Yeast
20g Butter


Pamesan Cheese
Coarse Sugar


1. Place all ingredients, except butter in a mixing bowl. Knead until a smooth and elastic dough is formed.
2. Add butter and knead until the dough has become elastic.
3, Place dough in a greased bowl. Spray with some water and let it proof for an hour or until double in size.
4. Remove air bubbles.
5. Divide dough into 12 small equal portions ( abt 40g). Rest for 10 minutes.
6. Grab 1 dough and stretch out long and roll it. Place it in a greased pan. Repeat for the rest of the dough.
7. Let it proof for another 50 minutes.
8. Brush some egg wash on top, followed by sprinkle of sugar and parmesan cheese.
9. Bake in a 175 degrees preheated oven for 16 - 18 mins or until golden brown.


I‘m joining Best Recipes For Everyone November 2014 Event Theme:


irene myme said...


Fion said...

Cecilia,this pumpkin bread is definitely soft & yummy
thanks for sharing with My Bread Story Event^^

Cecilia Yap said...

Hi Irene..This bread texture is soft and personally I likedon't it too..

Cecilia Yap said...

Tks Fion...will practice more bread making this mth.