Light-as-Air Pumpkin Bread - Tasty Recollections

loaf of pumpkin bread on cutting board with decorative pumpkins near it

Equipment

9 x13 baking pan
Silicon Pastry Brush
Rollin Pin

Ingredients

1 1/2 cups of pure pumpkin puree (canned) 400 grams
2 cups whole milk, lukewarm 500ml
2 large eggs
1 1/2 tablespoon active dry yeast 15g
2 tablespoons oil 30ml
2 tablespoons white granulated sugar 25g
2 tablespoons butter 28g
1 1/2 tablespoon salt 15g
4 1/4 cups 1.3kg all-purpose flour (add gradually, not all at once) you might need a little more or a little less flour, see notes.

Egg Wash

1 egg yolk
1 tablespoon brewed coffee (or just dissolve instant coffee with a little water and use that instead)
1 tablespoon milk
1 teaspoon oil

Instructions

In your largest bowl, combine the pumpkin purée, eggs, yeast, oil, sugar, and butter. Stir everything together until well blended. Cover and let the mixture rest for about 15 minutes, or longer until it looks frothy and has risen slightly.
After the rest period, add the salt to the mixture. Begin adding the flour gradually, mixing as you go. You’re looking for a dough that is soft and no longer sticks to your hands. Stop adding flour when the dough reaches this perfect texture.
After adding the flour and mixing, knead the dough for 15 minutes nonstop until it becomes smooth and elastic.
Cover the bowl with plastic wrap and let the dough rest in a warm place for about two hours, or until it has doubled in size.
Once the dough has risen, punch it down gently to release some of the air. Divide the dough into two equal parts. Using a rolling pin, Roll each part into a rectangle, then roll them up into loaf shapes. Place the shaped loaves into a greased 9x13-inch baking pan, leaving some space between them. Cover them again with plastic wrap and let them rise for another 30 minutes, or until doubled in size.
To make the egg wash, simply whisk together the egg yolk, coffee, milk, and oil until well combined.
Preheat your oven to 350°F (175°C). Before popping the loaves into the oven, brush them with the egg wash to get that beautiful golden crust. Bake for about 35-40 minutes, or until the tops are golden brown and the internal temperature reaches 190°F (88°C).
Let the loaves cool on a rack before slicing. I know it’s hard to resist, but this step is crucial to avoid a gummy texture. The bread will continue to cook as it cools, ensuring a perfect crumb.

Video

Notes

As someone who loves precise measurements, I’ve included both weight and volume measurements for you. However, when it comes to the flour, the amount can vary a bit. The key is to add it gradually and stop once the dough no longer sticks to your hands. If, while kneading, the dough becomes sticky again, don’t panic—just add a little more flour until it stops sticking, and repeat as necessary. The goal is to add as little flour as possible while still achieving a dough that isn’t sticky, keeping your loaf light as air.

For example, when I made this recipe today, I started by adding 500g of flour all at once, combined everything, and then gradually incorporated another 500g. At that point, the dough stopped sticking, so I paused. But as I kneaded, it became sticky again, and I ended up gradually adding an extra 200g. That’s totally okay! In total, I used 1200g of flour and didn’t need the last 100g. This might happen to you, or you may need a little more or a little less. Just listen to your dough!