Homemade Pumpkin Cream Cheese Bread Recipe

Recently, I have become fascinated with the noodles from Northwest China.The pumpkins are old and sweet, even the peel is delicious to the extreme. Using them to make bread,is just perfect. The bread takes on the beautiful color of the pumpkin, is overall soft, and comes with the rich aroma of both pumpkin and cream. It's great eaten alone as well. Try it out if you're interested.

Pumpkin mild butter bread

Ingredients: King Artisian high-gluten flour 470g, natural yeast 60g, pumpkin puree 80g, salt 6g, Taigǔ fine sugar 90g,egg white 40g, President light cream 150g, water 65-80g, Yanzǐ yeast 6g, President unsalted butter 40g

Pumpkin Light Cream Bread process

1. Mix all ingredients and knead for 30 minutes in a bread machine until the dough has an extensible state (can stretch into large sheets with toothy holes).

2. Let it rise in a warm place until doubled in size.

3. Punch down the risen dough, divide into 12 portions and let them rest under plastic wrap for 15 minutes.

4. Roll each rested portion into an oval shape, then roll up from top to bottom and form into an olive shape.

5. Join the ends of each shape and place them in a baking tray.

6. Let it rise again in a warm place until doubled in size.

7. Preheat the oven to 180°C.

8. Bake in the middle rack at 180°C for 20-25 minutes, cover with aluminum foil if over-browning occurs during later baking.

Pumpkin Light Cream Bread Ingredients list Side note on food pairing:

　　Chinese broccoli and pumpkin should not be eaten together: Eating them simultaneously will lower the nutritional value of Chinese broccoli, affecting the body's absorption of nutrients. pea shoots

and pumpkin should not be eaten together: Eating them simultaneously will lower the nutritional value of pea shoots, affecting the body's absorption of nutrients.Bok choy Cannot eat with pumpkins: consuming them together can reduce the nutritional value of bok choy and affect the body's absorption of nutrients.