Pumpkin Condensed Milk Loaf ❤️ Delicious, Healthy & Nutritious

🍞 Ingredients: Makes two 450g Pullman loaves

🌼 Steamed, chilled pumpkin puree 200g

🌼 Bread flour 500g

🌼 Large egg 1 (mine was 60g)

🌼 Milk 90-140g (water content varies widely depending on the variety of pumpkin; I used a relatively dry kabocha squash this time and needed 140g of milk, whereas a watery pumpkin will only need around 90g of milk)

🌼 Sweetened condensed milk 50g

🌼 Salt 6g

🌼 Sugar 50g

🌼 Instant dry yeast 5g

🌼 Room-temperature softened butter 50g

🍞 Method:

1️⃣ Place all ingredients except the butter in the stand mixer and mix until you get a thick membrane, then add the butter and mix until you reach the full windowpane stage.

2️⃣ Shape the dough into a tight ball, cover, and proof until doubled in size.

3️⃣ Once fermented, gently degas the dough, divide into 6 equal pieces, shape into balls, cover, and bench rest for about 15 minutes.

4️⃣ Roll out, coil, and place into the loaf pans. Proof in a warm, humid spot until the pans are 80-90% full.

5️⃣ Bake on the lower-middle rack at 190°C for about 10 minutes, tent with foil, lower the heat to 180°C, and bake for another 23 minutes or so (today I baked mine for 36 minutes total, which was slightly overbaked ☺️).

6️⃣ Tap the pans firmly on the counter upon removing from the oven, then unmold onto a wire rack to cool.

❤️ Baker's Notes:

🌼 The milk amount in this recipe has a wide range because egg sizes and pumpkin moisture levels vary so much. Adjust the milk gradually based on how your dough feels.

🌼 Adjust the baking temperature and time according to how your oven runs.

🌼 Work has been busy lately, so I usually bake two loaves at a time. Since this loaf is super soft and tricky to slice cleanly, I let it cool completely, place it in a food storage bag, and freeze it for about an hour before slicing. That firms up the loaf so it slices neatly. Then I wrap individual portions in plastic wrap, seal them inside a freezer bag, and store them in the freezer. Whenever I want a slice, I thaw it at room temperature, microwave it for a few seconds, or pop it in the toaster, and the texture is almost indistinguishable from fresh-baked. Sharing this tip for fellow busy bakers.

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