Tangzhong Pumpkin Loaf

As thanksgiving is coming around the corner, I am thinking of making more foods / dishes with this super food —— pumpkin. You might have known that I am a big fan of tangzhong breads if you followed this blog for a while. So, it’s so straight forward to come up with the idea of making a tangzhong pumpkin loaf.

This pumpkin loaf is tremendously soft and fluffy. Its golden orange colour is very eye-catching. I made this loaf the other night and it still kept very soft the next morning. That’s the magic done by tangzhong. I also incorporated a secret ingredient, honey, adding an extra fragrance that enticed my family to come back for more.

Tangzhong Pumpkin Loaf (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 170 mins
Yield: 1 toast（tin sized 20.5cmx10.5cmx9.5cm）

Ingredients:

• 120 gm tangzhong (please refer to this recipe to make tangzhong and measure out the desired quantity)
• 100 gm pumpkin puree
• 50 gm whisked egg
• 110 ml milk
• 40 gm honey
• 12 gm milk power
• ½ tsp salt
• 350 gm bread flour
• 2 tsp instant dried yeast
• 25 gm butter, melted
• pepitas (pumpkin seeds), optional, for garnish

Left bottom: the dough passed the windowpane test and could be stretched to a thin membrane.

Method:

1. Add all ingredients (except butter) into a breadmaker, the wet ingredients first, then followed by the dry ingredients: tangzhong, pumpkin puree, egg, milk, honey, milk powder, salt, flour and yeast. (Note: I used to make a small well in the flour, then add the yeast into it.)
2. Select the “dough” mode (refer to the manual of your breadmaker to select the kneading dough programme). When all ingredients come together, add the butter. Knead until the dough passes the window-pane test (as picture shown).
3. After kneading is finished, let the dough complete the 1st round of proofing in the machine, about 40 minutes, until it’s doubled in size.
4. Transfer the dough onto a clean floured surface. Deflate and divide into 3 equal portions. Cover with cling wrap, let it rest for 15 minutes at room temperature.
5. Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place in the loaf tin. Complete the 2nd round of proofing, until it’s doubled in size.
6. Brush whisked egg on surface. Sprinkle pepitas on top. Bake in a pre-heated 180C (356F) oven for 30 minutes. Remove from the oven and transfer onto a wire rack. Let cool completely.

Notes：

• As honey is added, the surface will easily burnt. If you found the surface turns brown too quickly, loosely cover with a foil on top until finished baking.
• The honey will help bake a loaf with a softer texture and pleasant fragrance.
• To make your own pumpkin puree, simply peel and deseed the pumpkin. Steam or cook in a microwave oven until it’s softened. Discard the excess water. Use a large spoon or fork to press into a paste. Then measure out the amount you need.