It has been a while since I last made pumpkin loaf bread, so I decided to try a new recipe this time!
I realised that bread with root vegetables, such as pumpkin, sweet potato, or potato usually yield a very soft and fluffy loaf! I also love the added fragrance of black sesame seeds here.
You would realise the loaf of bread looks slightly brownish here, because I’ve used Prima’s superfine wholegrain flour. The surface of the loaf is uneven because I was rushing through the shaping to attend to my baby haha!
Pumpkin Black Sesame Seeds Loaf Bread – Recipe adapted from Carol Hsu
(Makes 1x450g loaf bread)
Ingredients:
– 70g water, cold
– 100g mashed pumpkin
– 15g sugar
– 1/4 tsp salt
– 220g bread flour
– 30g superfine wholegrain flour
– 16g black sesame seeds (about 2 tbsp)
– 25g butter
– 3/4 tsp instant yeast
Method:
1. Place all ingredients into your bread machine. I am using Panasonic SD-P104, Mode 9. It includes kneading and 1st proof.
2. Remove dough from the bread machine when the machine beeps. Shape into a ball and cover with a damp towel or cling wrap, rest for 15mins.
3. Roll out dough into a squarish shape, fold the right side onto the centre of the dough, and then overlap the left side of the dough onto the centre of the dough.
4. Roll out the dough again, swiss roll it up on the long side. Place into bread pan to proof again, for about 45 mins.
5. Bake in preheated oven 180C for 30-35 mins. Cool completely on wire rack before storing in air tight container.
UPDATE:
I have made this loaf again, by using 220g bread flour + 30g plain flour, and replaced the butter with canola oil entirely, so I could share this loaf with a neighbour who has a young child. It’s probably more baby-friendly since it doesn’t contain eggs or dairy.
Taste wise, it is about the same. And as you can see, it has bigger crumbs. However, I prefer the butter version 🙂
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