2 Ingredient Pumpkin Bread
This 2 ingredient Pumpkin bread with coconut has its beautiful yellow color and soft texture from the pumpkin and with exotic coconut filling.
I have always loved experimenting with pumpkin in my kitchen. Pumpkin, with its earthy sweetness and vibrant color makes me want to try it on so many recipes. After all, it has added health benefits!
The rich flavor reminds people of the warmth of home and coziness of the fall season. It can be made into cakes, pies, lattes, or my favorite: soup. It is like the main ingredient for comfort food.
Pumpkin Bread
In Asia, most bread are created soft. I don’t know if the weather affects the choice of texture or something else. Asian people love soft bread for sure.
I find that pumpkin adds the softness to the basic sweet bread recipe. Not only it adds beautiful yellow color to the bread, but also makes the bread even softer.
Pumpkin and Coconut
At first, pumpkin and coconut might seem like a controversial pairing.
Pumpkin, usually associated with fall season in four-season countries. On the other hand, coconut gives out images of tropical beaches and summer days.
However, when I pair this two ingredients into one, the pumpkin bread with coconut filling turn out super delicious.
My family loves it for sure!
The method I use to make the dough and the filling is super simple. Anyone can follow it easily!
I made a video so the steps are clearly understood.
Ingredients
Pumpkin puree – steam the pumpkin and puree it well.
Sweetener for the coconut – you can use regular sugar or coconut sugar to make it more nutty.
Egg – I add one egg to make the bread more fluffy. However, if you would like it eggless, just omit it and substitute with milk or water.
Unsalted butter – I put butter to make the bread more fragrant. Substitute with coconut oil for vegan version.
Freshly grated coconut – I highly recommend you use freshly grated coconut, but if you can’t find any in your area, you may substitute it with desiccated coconut. Hydrate it by steaming it.
Pandan leaves and cinnamon stick – Pandan leaves and cinnamon stick will add aromatic flavor to the filling.
Pumpkin Bread Recipe
Dough
- 250 gr high protein flour
- 10 gr milk powder
- 50 gr sugar
- 4 gr instant yeast
- 1 egg
- 65 gr pumpkin puree
- 40 gr liquid milk
- 30 gr unsalted butter
- 3 gr salt
Coconut filling
- 300 gr grated coconut
- 60-75 gr sugar
- 2 pandan leaves
- ½ tsp salt
- 1 cinnamon stick
- 50 ml water
How To
Filling
Firstly, we need to make the filling so it can cool down while we are making the dough.
- Put the grated coconut, sugar, salt, pandan leaves, water, and cinnamon stick in a pan.
- Stir well and cook with low heat until the water is all absorbed by the coconut.
- Set aside and let it cool completely.
Dough
- Sieve the flour and milk powder into the mixing bowl. Add in sugar and instant yeast.
- Add the egg, pumpkin puree and liquid milk.
- Mix together with medium speed for 20 minutes.
- When the ingredients are all incorporated, put in butter and salt. Continue mixing until 20 minutes is over.
- The dough is very soft. Take it out from the mixing bowl and knead with your hands on the table for a few more minutes.
- Round the dough and put it in a bowl, cover with cling wrap. Let it ferment for one hour.
- After one hour, the dough has already risen. Punch out the air. Knead the dough with some flour.
- Divide evenly into 16 pcs. Round the small dough and let it rest for 10 minutes.
- Use rolling pin to flatten the dough, fill with coconut filling. Pinch to seal the end.
- Round the dough. Put in a baking pan, greased and lined with parchment paper.
- Continue until all the dough is finished.
- Cover with cling wrap and let the dough rise up for another 30-40 minutes.
- After the dough has risen up, brush the top with evaporated milk.
- Decorate with pumpkin seeds.
- Bake in a preheated oven 180°C for 30 minutes.
- Afterwards, brush the baked dough with evaporated milk again to make the bread shiny. Let it cool for a while.
- Enjoy the warm soft bread with coconut filling!
Vegan version
If you want to give this to your vegan friend, you can just delete the egg and substitute it with water.
Substitute the regular milk with almond milk or oat milk.
The bread will still be soft and fluffy because of the pumpkin puree. It really makes the whole bread soft.
You can use this formula. The liquid part has to be 160 – 175 gr in total. So, if substitute the egg with water, the water has to be around 95 – 110 gr.
Replace butter with margarine or oil. I would highly recommend coconut oil.
Storage
Keep the pumpkin bread in an airtight container or wrapped with plastic to maintain its freshness. If you keep it in the refrigerator, it can stay fresh up to one week.
Reheating
Reheat the bread with microwave or oven a few minutes before serving. Or just take it out from the refrigerator 15 minutes before serving, you can just eat it straight away afterwards.
FAQs (Frequently Asked Questions)
Q: Can I use canned pumpkin puree instead of fresh pumpkin?
A: Yes, you can certainly use canned pumpkin puree if you don’t have fresh pumpkin.
Q: Can I use other filling besides coconut filling?
A: Yes, you can! You can use chocolate, custard, read bean, or any fillings you like for this pumpkin bread.
Q: Can I make this bread gluten-free?
A: Yes, you can replace the high-protein bread flour with gluten-free flour.
Q: How long can I store this bread?
A: The pumpkin bread with coconut filling can be stored in the refrigerator for up to one week. Keep in an airtight container or wrapped with plastic to maintain its freshness.
Q: Can I use other sweetener to replace sugar in the recipe?
A: Yes, you can use honey, maple syrup or agave nectar. Remember to adjust the quantities based on the sweetness level of your sugar substitute.
Conclusion
Summing up, this sweet bread is a collage between pumpkin and coconut. Both ingredients are unique.
The savory sweetness of pumpkin and the richness of coconut make this bread a delightful choice for bread lovers.
For other sweet bread recipes, you can also check Indonesian Pull Apart Bread aka Roti Sisir!
Pumpkin Bread with Coconut Filling
Equipment
- 1 baking pan 8×8 inch baking pan
Ingredients
Dough
- 250 gr high protein flour
- 10 gr powdered milk
- 50 gr sugar
- 4 gr instant yeast
- 1 egg
- 65 gr pumpkin puree
- 40 gr liquid milk
- 30 gr unsalted butter
- 3 gr salt
Coconut Filling
- 300 gr grated coconut
- 60 gr sugar
- 2 pandan leaves
- ½ tsp salt
- 1 cinnamon stick
- 50 ml of water
Instructions
Filling:
- Put the grated coconut, sugar, salt, pandan leaves, water, and cinnamon stick in a pan.
- Stir well and cook with low heat until the water is all absorbed by the coconut.
- Set aside and let it cool completely.
Dough:
- Sieve the flour and milk powder into the mixing bowl. Add in sugar and instant yeast. Add the egg, pumpkin puree and liquid milk.
- Mix together with medium speed for 20 minutes.
- When the ingredients are all incorporated, put in butter and salt. Continue mixing until 20 minutes is over.
- The dough is very soft. Take it out from the mixing bowl and knead with your hands on the table for a few more minutes.
- Round the dough and put it in a bowl, cover with cling wrap. Let it ferment for one hour.
- After one hour, the dough has already risen. Punch out the air. Knead the dough with some flour.
- Divide evenly into 16 pcs. Round the small dough and let it rest for 10 minutes.
- Use rolling pin to flatten the dough, fill with coconut filling. Pinch to seal the end.
- Round the dough. Put in a baking pan, greased and lined with parchment paper.
- Continue until all the dough is finished.
- Cover with cling wrap and let the dough rise up for another 30-40 minutes.
- After the dough has risen up, brush the top with evaporated milk.
- Decorate with pumpkin seeds.
- Bake in a preheated oven 180°C for 30 minutes.
- Afterwards, brush the baked dough with evaporated milk again to make the bread shiny. Let it cool for a while.
- Enjoy the warm soft bread with coconut filling!