Pumpkin Spice Milk Bread (Pumpkin Spice Wool Roll Bread) Recipe by Kat Lieu

Hi friends! Fall will soon be here, and when the leaves turn orange, I love pumpkin spice, especially when cardamom is one of the spices! This delicious milk bread is soft, tender, and beautifully orange. If you have a fresh pumpkin, use fresh pumpkin puree instead of canned pumpkin. You can also shape the dough into a loaf instead of wool roll bread, but I just felt it looked more like a pumpkin when shaped into a wool roll. What do you think?

Note: To make this bread vegan, substitute the egg with 50 g silken tofu, and use plant-based milk instead of dairy milk. Use vegan condensed milk and vegan butter. Yeast is a fungus and perfectly vegan-friendly.

You will have extra pumpkin mixture. Store in an airtight container and refrigerate for up to 4 to 5 days, or freeze for up to a month. Use it to make pumpkin pies or cheesecakes!

Kat Lieu’s Pumpkin Spice Wool Roll Milk Bread, perfect for Autumn Baking

Kat Lieu’s Pumpkin Spice Wool Roll Milk Bread, perfect for Autumn Baking

Pumpkin Spice Milk Bread (Pumpkin Spice Wool Roll Bread)

Pumpkin Spice Milk Bread (Pumpkin Spice Wool Roll Bread)

Yield
4 to 5 pieces of bread
Author
Prep time
30 Min
Cook time
35 Min
Inactive time
2 H & 30 M
Total time
3 H & 34 M
When fall arrives, it's pumpkin spice season. I'm so excited to present to you a pumpkin spice milk bread, shaped into a pretty wool bread, using a standard bundt pan. You can use regular tube pans for this bread. I have to say, this is the most aromatic milk bread I've made thus far, and the vibrant orange is warm and welcoming. This bread screams autumn, and it would be lovely to bring to a Thanksgiving dinner, or to enjoy during a brisk Autumn morning for breakfast. Serve with soft butter, or toast it and drizzle some honey or condensed milk. Enjoy!Note: Like with most breads, this bread kneads time to rise and proof. If you want to pre-mix the bread dough and refrigerate it overnight, you can do that in place of the first rise. Just give the dough some time at room temperature to warm up before you roll and shape it.

Ingredients

Main dough ingredients
For the pumpkin mixture

Instructions

Make the pumpkin mixture
Make the milk bread dough
Shape the milk bread dough
Baking time!
Did you make this recipe?
Tag @subtleasian.baking on instagram and hashtag it #pumpkinspicemilkbread
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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author and recipe developer. Follow her on instagram and check out her blog Phil and Mama.

Kat Lieu

Kat Lieu is a doctor of physical therapy, certified lymphedema therapist, and the editor-in-chief of Phil and Mama. 

http://www.philandmama.com
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