By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 1
2463 cal · 180 min
Tangzhong Pumpkin Loaf
Recipe GLPRb1561d43ca9984
A soft and tender pumpkin bread made using the tangzhong method, which creates an incredibly moist crumb. The combination of pumpkin puree, honey, and the tangzhong base results in a naturally sweet loaf that's perfect for breakfast or brunch. Optionally topped with pumpkin seeds for added texture and nutrition.
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Ingredients
240 gm tangzhong (cooled to room temperature)
350 gm bread flour
100 gm pumpkin puree
50 gm whisked egg
110 ml milk
40 gm honey
12 gm milk powder
½ tsp salt
2 tsp instant dried yeast
25 gm butter, melted
Pepitas (pumpkin seeds) for garnish, optional
Directions
Prepare your tangzhong if you haven't already. You will need 240 gm of cooled tangzhong (a roux-like mixture of flour and milk cooked together until thickened). Let it cool to room temperature before proceeding.
Pour the cooled tangzhong into your bread maker or large mixing bowl.
Add the pumpkin puree, whisked egg, milk, and honey to the bread maker. Mix gently to combine the wet ingredients.
Add the bread flour, milk powder, and salt to the mixture.
Make a small well in the center of the flour mixture and pour the instant dried yeast into it. This prevents direct contact between the yeast and salt, which can inhibit fermentation.
Set your bread maker to the dough or bread cycle (typically 3 hours total), or if mixing by hand, knead the dough for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
If using a bread maker, pour the melted butter over the dough at the appropriate time during the cycle (usually about 10-15 minutes into kneading, or follow your bread maker's specific instructions for adding fats).
If mixing by hand, after the initial kneading, gradually incorporate the melted butter into the dough and continue kneading until fully incorporated and the dough is smooth and silky.
Allow the dough to rise until doubled in size (approximately 1-1.5 hours at room temperature).
If using a bread maker, the machine will handle the second rise and baking. If shaping by hand, transfer the dough to a greased loaf pan, cover loosely, and allow to rise again for 45 minutes to 1 hour until it reaches the top of the pan.
If baking in a traditional oven, preheat to 375°F (190°C). Sprinkle pepitas over the top of the loaf if desired. Bake for 35-40 minutes until the internal temperature reaches 190-200°F (87-93°C) or until a skewer inserted into the center comes out clean with no dough clinging to it.
Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing. This loaf is best served slightly warm or at room temperature.
Comments
This is a technically ambitious bread that requires hunting for milk powder at Harris Teeter or ALDI (a second stop for most Charlotte shoppers), and the tangzhong technique honestly adds 20–30 minutes to the stated time once you factor in cooling before dough mixing. The ingredient list itself is straightforward and affordable—pumpkin puree and pumpkin seeds are fall staples in North Carolina and cost pennies per serving once you account for the whole loaf—but this is a project bread that demands active hands-on attention during proofing and shaping, not a weeknight side dish. It keeps beautifully and slices cleanly the next day, making it worth the time if you are planning a weekend bake rather than expecting a quick dinner-time carb.
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