Pumpkin Bread かぼちゃパン

Happy pumpkin season!! Happy fall!!

The weather is getting colder, the leaves are changing colors and I finally can wear sweaters and LAYERS!

Onto the main character of the season — these pumpkin shaped breads! Why are pumpkin shaped baked goods SO cute?! The shape of them makes my heart sparkle and they are certainly a crowd pleaser wherever I bring them!

I personally like to color my breads using natural ingredients like pumpkin paste or powder, but if food coloring is all you have, that is okay too! If you want your bread to be more red and less yellow from the pumpkin paste and powder, I like to add a tiny bit of paprika or beet powder (or a tiny bit of red food coloring!)

This bread is more fluffy and soft which means that it is a bit of a stickier dough. I like to hand-knead my bread, but if you have a stand mixer, that works perfectly as well (and it’s less messy!)

Here are the ingredients for this pumpkin shaped bread:

• Bread flour 強力粉
• Instant dry yeast イースト
• Sugar 砂糖
• Pumpkin paste かぼちゃペースト
• Paprika powder パプリカパウダー
• Warm water 水 (41C-42C)
• Salt 塩
• Room temperature butter 常温バター
• Pumpkin seeds パンプキンシード

For the filling I like to change it up depending on what I have available! I like to add about a tablespoon into each bread — if you overfill it, it will be hard to wrap up in the dough!

Here are some ideas for fillings:

• pumpkin paste sweetened to your liking かぼちゃペースト（甘さはお好みで）
• custard cream カスタードクリーム
• cream cheese sweetened to your liking クリームチーズ （甘さはお好みで）
• rum raisins ラムレイズン
• anko (sweet red bean paste) あんこ
• chocolate チョコレート

Feel free to have fun with the fillings in this bread!

Shaping the bread

The hardest part about making this bread is getting it into the cute pumpkin shapes. I guess it’s not necessarily difficult, but more tedious! I promise anyone can do it!

I like to dip the string in a neutral oil (vegetable oil, rice oil, avocado oil, etc.) before tying it on the bread to make it easier to remove after baking.

If you are confused, feel free to watch this video to see how I did it.

The full recipe is below! As always, let me know if you try making it and send me photos on any of my social media platforms @takahasheats when you do!

Itadakimas! いただきます！

Pumpkin Bread かぼちゃパン

Bread in the shape of a pumpkin — the cutest Halloween dessert that is sure to be a crowdpleaser this season!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Proofing Time 1 hour hr 30 minutes mins

Course Bread, Breakfast, Snack

Cuisine American, Japanese

Servings 6 Pumpkin Breads

Equipment

• 6 thin twine pieces that are 90cm long

Ingredients

  

Bread パン

• 200 g bread flour 強力粉
• 3/4 tsp instant dry yeast
• 1 tbsp sugar 砂糖
• 20 g pumpkin paste かぼちゃペースト
• 1/2 tbsp paprika powder パプリカパウダー
• 95 cc warm water 水
• 1/3 tsp salt 塩
• 10 g butter バター
• 6 pumpkin seeds パンプキンシード (for the stem)

Filling (optional choices) フィリングのオプション

• pumpkin paste sweetened to your liking かぼちゃペースト（甘さはお好みで）
• custard cream カスタードクリーム
• cream cheese sweetened to your liking クリームチーズ （甘さはお好みで）
• rum raisins ラムレイズン
• anko (sweet red bean paste) あんこ
• chocolate チョコレート

Instructions

 

• In a stand mixer or a normal bowl, add all of the ingredients except the water, salt and butter.
• Slowly incorporate the water (aim for the yeast and sugar) and start mixing until some of the flour has incorporated.
• Add the salt and butter and begin kneading if the dough begins to form.
• Knead for 10-15 minutes (or 8-10 min in the stand mixer).
• Once the dough has formed and is smooth, let it proof until it doubles in size (roughly 45 min to an hour at room temperature or 25 minutes at 40C)
• Punch out the air and divide into 6 dough balls then let it rest for 10 minutes.
• Flatten the dough into flat disks and add the filling inside before forming it back into a ball.
• With the butt of the dough on top, cross the rope over into 8 sections (see video) to create a pumpkin design.
• Let it proof for 15 minutes at 40C or for 30 min at room temperature.
• Bake at 180C for 13-14 minutes.
• Let it cool before you enjoy! Itadakimas!

日本語

• スタンドミキサーまたは普通のボウルに、水、塩、バターを除くすべての材料を入れます。
• ゆっくりと水を加え（イーストと砂糖を目指して）、いくつかの小麦粉が混ざるまで混ぜ始めます。
• 塩とバターを加え、生地が形成され始めたらこね始めます。
• 10〜15分間こねます（スタンドミキサーでは8〜10分）。
• 生地が形成されて滑らかになったら、2倍の大きさになるまで発酵させます（室温で約45分〜1時間、または40℃で25分）。
• 空気を抜いて生地を6つのボールに分け、10分間休ませます。
• 生地を平らな円盤にし、中にフィリングを入れてから再びボールの形にします。
• 生地の底を上にして、ロープを8つのセクションに交差させてカボチャのデザインを作ります（動画参照）。
• 40℃で15分間、または室温で30分間発酵させます。
• 180℃で13〜14分焼きます。
• 冷ましてからお楽しみください！いただきます！

Video

https://www.instagram.com/p/CzFGY6rh48q/

Keyword Baking, Fluffy Bread, Pumpkin, Pumpkin Bread