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SideChef
Recipes
Breakfast
Pumpkin Carrot Loaf Bread
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9 INGREDIENTS • 10 STEPS • 4HRS

Pumpkin Carrot Loaf Bread

Recipe
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 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
Love This Recipe?
Add to plan
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Pumpkin Carrot Loaf Bread
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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 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 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
Comfort Food
Back to School
Bread
Snack
Healthy
Shellfish-Free
Kid-Friendly
Vegetarian
Pumpkin
Halloween
Vegetables
Thanksgiving
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