Golden Fluffy Pumpkin Loaf

Welcome to your next favorite baking project! If you’ve ever dreamed of a loaf of bread that is as beautiful as it is delicious, you’ve come to the right place. Today, we’re making a stunning Golden Pumpkin Loaf that boasts a pillowy-soft, feathery crumb and a subtle, natural sweetness from real pumpkin. While this recipe involves a few hours from start to finish, most of that is hands-off rising time, making it a perfect, relaxing activity for a lazy afternoon. The process itself is surprisingly straightforward, even for beginner bakers, especially if you have a stand mixer or bread machine to handle the kneading. The result is a spectacular, golden-hued loaf with an incredibly tender, pull-apart texture that will fill your home with the coziest aroma.

Before you roll up your sleeves, let’s gather our ingredients. The magic of this loaf lies in its simple, wholesome components. I’ve provided measurements in both grams for precision and cups for convenience. Don’t worry if you can’t find some specialty items; I’ve got you covered with easy-to-find alternatives.

For the Pumpkin Loaf:

• Bread Flour: 250g (approx. 2 cups)
• Pumpkin Purée: 150g (approx. 2/3 cup)
• Large Egg: 55g (about 1 large egg), lightly beaten
• Granulated Sugar: 20g (approx. 1.5 tbsp)
• Salt: 2g (approx. ¼ tsp)
• Instant Yeast: 3g (approx. 1 tsp)
• Unsalted Butter: 18g (approx. 1.5 tbsp), softened at room temperature

For the optional Streusel Topping (酥粒):

• A few tablespoons of a simple mix of cold butter, flour, and sugar, rubbed together until crumbly.

A Few Notes on Ingredients:

• Pumpkin Purée: Canned pumpkin purée is a fantastic time-saver! Just make sure you grab 100% pure pumpkin, not the pre-spiced pumpkin pie filling. If you prefer to make your own, simply steam or roast pumpkin pieces until tender, then blend into a smooth paste.
• Bread Flour: This high-protein flour is key to achieving that wonderfully chewy, stretchy texture. In a pinch, all-purpose flour will work, but the loaf may be slightly less structured.
• Streusel Topping (酥粒): This is a simple crumb topping that adds a lovely texture. To make it, just combine 2 tablespoons of flour, 1 tablespoon of sugar, and 1 tablespoon of cold, cubed butter in a small bowl. Use your fingertips to rub the butter into the flour and sugar until it resembles coarse, sandy crumbs.

Now for the fun part! Follow these steps carefully, and you’ll be rewarded with a perfect loaf. This method of rolling and shaping is what creates the beautiful, shreddable layers inside.

1. If making your own pumpkin purée, steam the pumpkin until soft, then blend it into a smooth paste. Let it cool completely before using.
2. In the bowl of your stand mixer (fitted with a dough hook) or bread machine pan, add the wet ingredients first: the cooled pumpkin purée and the beaten egg. Then add the dry ingredients on top: bread flour, sugar, salt, and yeast. Be sure to place the yeast and salt on opposite sides of the bowl, as direct contact with salt can kill the yeast. Mix on low speed until a shaggy dough forms.
3. Increase the speed to medium and knead for about 5-7 minutes. Add the softened butter and continue to knead for another 10-15 minutes. The dough is ready when it is smooth, elastic, and can pass the “windowpane test.” This means you can stretch a small piece of dough between your fingers so thin that it becomes translucent without tearing. This is the secret to a super soft loaf!
4. Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp towel.
5. Let the dough rise in a warm, draft-free spot for 1-2 hours, or until it has doubled in size.
6. Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into three equal portions.
7. Take one portion and roll it out into a flat oval shape, about the length of your hand.
8. Roll it up tightly from one of the short ends, like a small jelly roll. Set it aside and repeat with the other two portions. Cover the three rolls and let them rest for 10 minutes. This step relaxes the gluten, making the dough easier to handle.
9. After the rest, take one roll, turn it 90 degrees, and flatten it. Roll it out again, this time into a longer, thinner rectangle.
10. Tightly roll it up again.
11. Repeat for all three pieces. Place the three neatly rolled dough cylinders side-by-side in a greased 8.5×4.5 inch (21×11 cm) loaf pan. Place the pan in a warm, humid environment for its second rise. A great trick is to use a turned-off oven with a pan of hot water placed next to it.
12. Let the loaf rise for about an hour, or until the dough reaches about 80-90% of the way to the top of the pan.
13. Gently brush the top of the loaf with a thin layer of milk and sprinkle your streusel topping evenly over the surface.
14. Preheat your oven to 350°F (175°C). Place the loaf pan on a lower rack and bake for about 35 minutes, or until the top is a deep golden brown and sounds hollow when tapped. If the top starts to brown too quickly, you can loosely cover it with aluminum foil for the last 10-15 minutes of baking.
15. Your loaf will rise beautifully in the oven!
16. Once baked, remove the loaf from the oven. Let it cool in the pan for about 5-10 minutes before carefully turning it out onto a wire rack. For the softest crust, you can lay the loaf on its side to cool completely. This prevents the tall, fluffy top from sinking.

The moment you pull this gorgeous, golden loaf from the oven is pure joy. The color is a vibrant, happy yellow that hints at the deliciousness within. But the real magic happens when you slice it. Wait until it has cooled completely for the cleanest cuts, and you’ll reveal a crumb that is unbelievably soft, stretchy, and feathery. The flavor is subtly sweet with a delicate pumpkin essence, perfectly complemented by the crunchy streusel topping. It’s fantastic on its own, lightly toasted with a smear of butter, or used to make the most incredible French toast. This is more than just a recipe; it’s a wonderfully rewarding experience that results in a loaf of bread you’ll be truly proud of. I hope you give it a try, and please, share your results or any questions in the comments below. Happy baking