Sasha Bakes: Pumpkin Hokkaido Bread

Harvested 6 pumpkins from my garden a month ago and gave 5 away. Left with one and wondering what to do with it. A quarter went into the soup. And left with 3/4. Many people in my FB asked me to make bread with it and so I thought , why not?

So googled for pumpkin bread and end up with a few versions of pumpkin Hokkaido bread and I wrote down till I have no idea where I got it from. Anyway I tried to add in and minus some of my own and here's the final recipe:

Pumpkin Hokkaido Bread

• 100gm Steamed pumpkin (you don't have to mash it up, just dunk it into the Bread Maker)
• 125 fresh milk
• 1tbsp milk powder
• 8tsp castor sugar
• 1 tsp Salt
• 1 egg
• 75gm Whipping Cream
• 330gm Bread flour
• 1/4 tsp Clabber Girl Double Action Baking Powder
• 40gm cake flour
• 1tsp yeast (make a well in the flour)
• After first beep add in 1 tbsp softened butter
• Raisin, chia seed, pumpkin seed/sunflower seed (add in according to your preference)

Add in the ingredient from top to bottom following the sequence.

Sweet mode
Light crust
Big loaf

And your bread is ready in 2:55 hours.

Your can omit the double action baking powder, it's just that when I use that for my bread, the bread remains fluffier longer for few days. By then everything should be gone :)

The bread is cakey-bread feeling. It's sweet and very filling. You can eat it just like that, like a cake.
Definitely a keeper. Love the colour especially!

Tips:

• To get evenly cut bread, you can buy the bread slicer from Mr.DIY for rm7.90.
• A good bread knife is very crucial to get nice cut.