This pumpkin bread is so tender & moist, full of all the goodness that pumpkin has to offer. I like baking with pumpkin, the natural colour of the pumpkin is so pretty & bright.
This recipe is adapted from Celebrity Chefs' Cookbooks, Don Yong's Bread Winners. I remembered buying this book few years ago as a Christmas present for myself because it was then that I discovered that I can bake !!
500g Bread flour
20g Milk powder
8g Bread improver *
14g Instant dry yeast
2g Mixed spice
450g Pumpkin paste
100g Eggs (without shell)
70g Cold water
100g Shortening *
With an electric mixer on dough hook & low speed, blend the dry ingredients together for 1 min. Add 150g of pumpkin paste, eggs & water, mix on low speed for another min. Add shortening & mix on medium speed until dough is fully developed. Let rise for 1 hour until the dough doubles in bulk.
Punch dough down, divide the dough into 3 pcs, each 350g & mould round, leave for 10 mins. With a rolling pin, flatten each dough into a sheet 30-cm wide, spread remaining pumpkin paste onto each dough equally, roll the dough up like a swiss roll. Stretch the roll slightly & fold in half, give the roll 2 or 3 twists & place into a tin.
Prove the dough in a warm place for 1 hr or until doubles in bulk. Bake in preheated oven on 200C for 25 mins.
* As usual, I left out the bread improver & changed the shortening to butter. I halved the recipe to make only one loaf. The pumpkin paste can be easily prepared by steaming pumkin & mashed with some sugar until it forms a paste that is easy to spread (add sugar according to your taste).
I find the temperature of 200C too high, I've reduced it to 190C & the bread is done in 20 mins.