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…