This pumpkin milk bread is one of my new favorite things to make. It’s soft, pillowy, and full of flavor. I would even serve this at a holiday dinner because you can either bake this recipe as loaves, or you can cut the dough into rolls and bake them in a cake pan for dinner rolls! You will love this pumpkin milk bread recipe!

Yield: 2 Loaves or 16 Rolls of Pumpkin Milk Bread

Prep Time: 30 Minutes

Rise Time: 2 Hours and then another 1 Hour

Bake Time: 25 Minutes

Total Time: 4 Hours

Ingredients:

3 2/3 Cup (440g) Bread Flour

½ Cup (65g) Cake Flour

1 Tsp (4g) Ground Cinnamon

½ Tsp (2g) Ground Nutmeg

¼ Tsp (1g) Ground Cloves

1 ½ Tsp (6g) Salt

2/3 Cup (160mL) Heavy Cream (room temp)

1 Cup (240mL) Whole Milk (room temp)

2 Tbs (30mL) Pure Maple Syrup (room temp)

1 Large Egg (room temp)

¼ Cup (61g) Pumpkin Puree (room temp)

1/3 Cup (66g) Granulated Sugar

1 Tbs (8.5g) Active Dry Yeast

Egg Wash (One egg mixed with 1 Tbs Water)

Pure Maple Syrup

Flaky Sea Salt

Directions:

1.     In a bowl, mix the flours, spices, and salt together and set aside.

2.     In the bowl of a stand mixer, add the cream, milk, syrup, egg, pumpkin, sugar, and yeast and whisk until combined. Add the flour mixture, attach the dough hook, and mix on a low speed for 15 minutes, until the dough no longer sticks to the side of the bowl, but still sticks a little bit to the bottom.

3.     Transfer the dough to a large, greased bowl, cover with plastic and a towel, and let rise at room temperature for 1-2 hours, until doubled in size.

4.     Punch the dough down, turn it onto a floured surface, and you can either cut the dough in half to get 2 loaves, or into 16 pieces to make rolls. You could also cut the dough in half, use one half to make a loaf and the other half to make 8 rolls.

5.     If you are making rolls, butter 2 9-inch round cake pans and place 8 rolls in each one. If you are making loaves, butter 2 9x5 inch loaf pans and place one half of the dough in each pan. Cover your pans with plastic and allow to rise again until doubled, about an hour.

6.     Preheat your oven to 350 Degrees F (180C) and position a rack in the center of your oven. Once the dough has risen, brush lightly with egg wash and bake for 22-25 minutes, until golden brown and the internal temperature is 190 Degrees F (88C).

7.     Allow the bread to cool for 10 minutes, then brush with maple syrup, sprinkle with flaky sea salt and serve warm. The pumpkin milk bread is done!

-This pumpkin milk bread keeps well at room temperature, wrapped tightly with plastic wrap, for around 3 days.