Pumpkin Maple Milk Bread
You will absolutely love this recipe!
This pumpkin maple milk bread is something I love to make every year during the fall and winter months. It’s comforting, delicious any time of the day, and even makes a great gift!
How Can You Support My Work?
As a self-employed creator, the support of followers and readers is how I am able to continue doing what I do! To support me, you can:
Follow my social media pages (Instagram, TikTok, or YouTube)
Subscribe to my Substack (free and paid subscriptions available)
Order my cookbook
I’m AJ DeDiego, an Atlanta-based baker and food content creator! I hope you enjoy my recipes, and be sure to check out my Instagram for weekly recipes and more!
A Few Notes on the Recipe:
-Use Room temperature ingredients. It helps the yeast do its job.
-Adjust the spices to your liking. The measurements I use are what I like, but some people like slightly less or slightly more spicy, so you can adjust that as you see fit!
-If you want to split up the work, you can make the dough, let it rise for the first time, then split it up into rolls, mini loaves, or leave as one large loaf, and cover very will with plastic. You can freeze it for up to a few weeks, and when it thaws, continue with the proofing before baking. Just note it will take longer to proof if it’s been frozen.
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.
Pumpkin Milk Bread