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SideChef
Recipes
Breakfast
Pumpkin Carrot Loaf Bread
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Recipe

9 INGREDIENTS • 10 STEPS • 4HRS

Pumpkin Carrot Loaf Bread

What better way to entice your kids with bright orange bread than this healthy Pumpkin Carrot Loaf Bread in the morning for breakfast? It is a nice sweet bread on its own without any spread to go with, but I reckon you should bring it up a notch by making it into French Toast served with some strawberry jam for that extra special weekend brunch.
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ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
What better way to entice your kids with bright orange bread than this healthy Pumpkin Carrot Loaf Bread in the morning for breakfast? It is a nice sweet bread on its own without any spread to go with, but I reckon you should bring it up a notch by making it into French Toast served with some strawberry jam for that extra special weekend brunch.
4HRS
Total Time
$1.35
Cost Per Serving
Ingredients
Servings
5
US / Metric
Bread Flour
2 1/3 cups
Bread Flour
Milk Powder
2 Tbsp
Milk Powder
Granulated Sugar
2 Tbsp
Granulated Sugar
Egg
2
Eggs
1 egg plus 1 Tbsp water for egg wash
Carrot Juice
1/2 cup
Carrot Juice
Pumpkin
3/4 cup
Pumpkin, steamed
Salted Butter
2 Tbsp
Salted Butter, softened
plus more melted
Instant Dry Yeast
1 1/2 tsp
Instant Dry Yeast
Melon Seeds
1/2 cup
Melon Seeds, toasted
Nutrition Per Serving
VIEW ALL
Calories
402
Fat
11.8 g
Protein
15.0 g
Carbs
59.1 g
Add to plan
logo
Pumpkin Carrot Loaf Bread
Save
author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com

Author's Notes

If you are baking it in the oven, I recommend using a 450g of bread tin and baking it in the oven at 350 degrees F (180 degrees C) for around 35-40 minutes
Cooking InstructionsHide images
step 1
In a blender, combine the Pumpkin (3/4 cup) together with Carrot Juice (1/2 cup) and blend together.
step 1 In a blender, combine the Pumpkin (3/4 cup) together with Carrot Juice (1/2 cup) and blend together.
step 2
Place the pumpkin and carrot juice mixture, Egg (1), Milk Powder (2 Tbsp), Granulated Sugar (2 Tbsp), Bread Flour (2 1/3 cups), Instant Dry Yeast (1 1/2 tsp), and Salted Butter (2 Tbsp) into a breadmaker.
step 2 Place the pumpkin and carrot juice mixture, Egg (1), Milk Powder (2 Tbsp), Granulated Sugar (2 Tbsp), Bread Flour (2 1/3 cups), Instant Dry Yeast (1 1/2 tsp), and Salted Butter (2 Tbsp) into a breadmaker.
step 3
Set your breadmaker to "sweet bread", weight to "500g", and crust to "light setting" to start the machine. The machine will start to operate and knead the dough
step 3 Set your breadmaker to "sweet bread", weight to "500g", and crust to "light setting" to start the machine. The machine will start to operate and knead the dough
step 4
Let the machine run until the timer indicator reaches around 2 hours and 40 minutes. The machine will give a light beep sound which indicates to us that it is time to add our melon seeds.
step 4 Let the machine run until the timer indicator reaches around 2 hours and 40 minutes. The machine will give a light beep sound which indicates to us that it is time to add our melon seeds.
step 5
Optionally (but I highly recommend) when the timer indicator reaches around the 1 hour 25 minute mark, take out your bread dough and also the machine's dough hook.
step 5 Optionally (but I highly recommend) when the timer indicator reaches around the 1 hour 25 minute mark, take out your bread dough and also the machine's dough hook.
step 6
Quickly, press the dough onto a clean surface to remove all the air bubbles out and roll it into a nice smooth ball.
step 6 Quickly, press the dough onto a clean surface to remove all the air bubbles out and roll it into a nice smooth ball.
step 7
Carefully put the dough back into the pan and let the dough proof for another 40 minutes.
step 7 Carefully put the dough back into the pan and let the dough proof for another 40 minutes.
step 8
Then, for that perfect look, brush a lightly beaten Egg (1) mixed with 1 Tbsp water and sprinkle the Melon Seeds (1/2 cup).
step 8 Then, for that perfect look, brush a lightly beaten Egg (1) mixed with 1 Tbsp water and sprinkle the Melon Seeds (1/2 cup).
step 9
Let the machine run its thing until it finishes the setting. Once baked, remove the bread from the tin immediately and let it cool on a wire rack while you brush some melted butter over the top for a nice shiny finish.
step 9 Let the machine run its thing until it finishes the setting. Once baked, remove the bread from the tin immediately and let it cool on a wire rack while you brush some melted butter over the top for a nice shiny finish.
step 10
Slice it up and serve.
step 10 Slice it up and serve.
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Tags
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Breakfast
Brunch
Bread
Shellfish-Free
Vegetarian
Pumpkin
Vegetables
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