Pumpkin Loaf (Tangzhong) 南瓜汤种面包

Healthy Golden Vegetable bread

Pumpkin is one of our family favourite vegetables, if you search thru my blog you will find quite a number of recipes using pumpkin with various cooking methods from baking, stir fry to porridge making. 

Last week, pumpkin was on offer in the local market and we have bought one at a good price. With only 4 of us in a family, I used to buy a cut portion of a pumpkin. This time with a whole pumpkin,  Since, I decided to use some for bread making. 

Those who follow my blog will know that I love making Tangzhong bread. While google through the net, I came across one of my favourite food blogger Christine’s Recipes Tangzhong Pumpkin loaf, which was exactly the right bread recipe that I was looking for.

Thanks to Christine, her recipe never fails me. I have another great soft fluffy loaf that I hope can last for 2 days of breakfast meals for my family !

Following are the main ingredients to make this pumpkin bread. For the full recipe, check out Christine’s blog.

Main Ingredients: 120g Tangzhong (please refer to this to make Tangzhong) 100 g pumpkin puree 50 g whisked egg 110 ml milk 40 g honey 12 g milk power ½ tsp. salt 350 gm bread flour 2 tsp. instant dried yeast 25 gm butter, melted

After kneading use windowpane test to test dough elasticity before placing it back into the greased bowl to start the proofing process.

Once the second proofing is finished, brush whisked egg on surface then placed the dough into oven to bake with 180C degree for 30 minutes.


Leave it on rack to cool for 5 minutes before demould. Brush some melted butter on the loaf and cover with tea towel for 10 minutes. Once cooled completely, slice the bread and it’s time to enjoy the healthy vegetable golden bread!