Pumpkin Chip Bread
The most adorable little pumpkin shaped loaves filled with chocolate chips.
Ingredients
- 450 grams all purpose flour (just under 3 3/4 cups)
- 160 grams pumpkin puree (3/4 cup)
- 1/2 teaspoon active dry yeast
- 4 tablespoons butter, cubed, room temperature
- 1/4 cup whole milk, warm (between 100-110 degrees)
- 80 grams brown sugar (1/3 cup tightly packed)
- 1 large egg
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin or chai spice mixture
- 1 tablespoon fresh orange zest
- 1/2 cup mini chocolate chips (optional)
- 1 teaspoon whole milk, room temperature (for the egg wash)
- 1 large egg, room temperature (for the egg wash)
- confectioners sugar (garnish)
- cinnamon sticks (garnish)
- kitchen twine
Instructions
- Combine 1/4 cup of warm whole milk with 1/2 teaspoon of active dry yeast in a medium glass bowl
- Whisk to combine the milk and yeast and let it sit for 5-7 minutes or until the yeast has bloomed and surface is foamy
- While the yeast is blooming, combine 450 grams of flour and 2 teaspoons of spices in a large bowl and set aside
- Once the yeast has bloomed, add 160 grams of pumpkin puree, 80 grams of brown sugar, 1 egg and 1 tablespoon of vanilla extract and whisk to combine
- Transfer the yeast and pumpkin puree mixture into the bowl containing the flour and spices
- Add the orange zest and then mix until combined
- Once the dough starts to come together, add half of the butter cubes and knead until they are incorporated
- Add the remaining butter cubes and continue kneading in the bowl until all of the butter and flour has been incorporated
- Transfer the dough onto a floured surface and knead the dough until it feels smooth and elastic
- Transfer the dough into a large greased glass bowl and cover tightly with plastic wrap
- Rest the dough in a warm place for 2 hours or until the dough puffs to double its original size
- Transfer the dough onto a lightly floured surface and divide it into 2 or 4 equal portions (depending on how small you want your loaves)
- Working with one portion at a time, roll the dough out into a large square that is between 1/2"-3/4" thick
- Sprinkle the surface of the dough with mini milk chocolate chips (optional)
- Fold the 4 corners of the square in on top of each other to close the chocolate chips inside and then tuck the edges under to form the dough into a smooth round shape
- Cut 4 long pieces of kitchen twine and place them on a flat surface in a star pattern (forming 8 wedges)
- Set one shaped portion of dough in the center of the strings
- Loosely tie each string over the top of the ball of dough (leaving just enough space to fit a finger under it) and adjust the strings so they are evenly spaced around the ball of dough
- Cut away the excess string and transfer the shaped and tied dough onto a parchment lined baking sheet
- Repeat the process with the remaining dough
- Preheat your oven to 350 degrees
- Once all of the portions have been shaped and tied, cover them with a clean, thin kitchen towel and let them rest for 45-60 minutes or until they are nicely puffed up
- Whisk together 1 room temperature egg with 1 teaspoon of room temperature whole milk and set aside
- Once the dough is puffed, lightly brush the egg wash over each piece
- Bake in a 350 degree oven for 20-30 minutes (depending on how small you formed your loaves)
- The bread is done when the top is golden brown and the surface feels set to a light touch
- Transfer the bread onto a cooling rack and carefully remove the kitchen twine
- Let the bread cool fully
- Dust with confectioners sugar and garnish with short cinnamon sticks before serving
- Enjoy your adorable loaves!!