These Pumpkin Bread Buns are like a little slice of fall in every bite! Soft, fluffy, and packed with warm pumpkin spice, they’re perfect for cozy mornings or as a sweet side to your favorite fall dishes. You’ll want these on repeat all season long!
Table of Contents
Why You’ll Love This Recipe
- Versatile and Cozy: Great for breakfast, as a snack, or as a delightful side to any autumn meal!
- Soft and Fluffy: These buns have the perfect texture that’s light, tender, and oh-so-delicious.
- Bursting with Fall Flavors: Warm pumpkin spice and a hint of sweetness make them a seasonal favorite.
Ingredients
- Egg: Acts as a binder, helping to hold all the ingredients together for a cohesive loaf.
- Sugar: Adds essential sweetness, enhancing the overall flavor of the bread.
- Salt: Provides balance, accentuating the flavors while moderating sweetness.
- Dry Yeast: Essential for leavening, it helps the bread rise and become airy.
- Cinnamon and Vanilla Extract: Optional but recommended for a warm, aromatic flavor boost.
- All-Purpose Flour: The structural backbone, giving the bread body and form.
- Hazelnuts: Offer a delightful crunch and nutty richness in every bite.
- Honey or Sugar for Filling: Provides a sweet layer in the filling, complementing the nuts and chocolate.
- Chocolate: Adds rich, decadent flavor to the filling, making each slice a treat.
- Vegetable Oil: Ensures the bread stays moist and tender, contributing to its soft texture.
How To Make Homemade Pumpkin Bread
Step One: Place sliced pumpkin in a foil-covered baking dish. Cover the top with another foil sheet. Bake at 230°C for 30-40 minutes until soft enough to mash with a fork. (You can use canned pumpkin puree instead.) Blend or mash the baked pumpkin into a smooth puree. In a large bowl, mix warm milk, pumpkin puree, softened butter, and egg white (save the yolk for later).
Step Two: Stir the mixture well, then add sugar, salt, and dry yeast. Sift in the flour and knead until the dough is soft and elastic. Cover with a damp towel and let it rest for 10-15 minutes. Then, let it rise in a warm place for about an hour or until it doubles in size.
Step Three: Toast hazelnuts (or any nuts) in a pan, let them cool, and blend them with honey (or maple syrup) and chocolate into a smooth paste.
Step Four: Once the dough has risen, knead it again and divide it into 10-15 equal parts. Flatten each piece, add a spoonful of the filling, and seal to form round buns.
Step Five: Place the buns on a parchment-lined baking sheet and cover with plastic wrap for 10 minutes. Tie each bun gently with kitchen thread into 8 sections (like a pumpkin). Mix the yolk with water, brush the buns, and sprinkle with sugar.
Step Six: Bake at 180°C for 20-25 minutes until golden brown. Remove the threads after baking. Serve and enjoy!
Top Tips For Perfectly Baked Pumpkin Bread
- Roast Nuts Well: Toast nuts until golden for a richer, nuttier flavor in the filling.
- Warm Milk Secret: Use milk at around 110°F for better yeast activation and fluffier buns.
- Extra Shine: Add a touch of honey to the yolk wash for a glossy, golden crust.
- Flavor Boost: Sprinkle a pinch of cinnamon or nutmeg in the dough for a warm, spiced aroma.
Variations
- Spiced Pumpkin Buns: Add nutmeg, allspice, or ginger for a deeper spiced flavor.
- Pumpkin Cinnamon Rolls: Roll out the dough, spread the filling, roll up, and slice for a cinnamon roll twist.
- Pumpkin Cream Cheese Buns: Replace the filling with sweetened cream cheese for a creamy alternative.
How To Store Pumpkin Bread
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in a sealed container for up to a week to maintain freshness.
- Freezer: Wrap each bun individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw and reheat before serving.
What to Serve With This Recipe?
- Hot Beverages: Pair with Maple Cinnamon Latte, Pumpkin Spice Latte, Spiced Chai, or Hot Cocoa to complement the warm pumpkin flavors.
- Fruit Compote: Serve with apple or cranberry compote for a sweet and tangy topping.
- Whipped Butter: Spread softened, lightly sweetened butter for added indulgence.
- Yogurt: Enjoy with plain or honey-flavored Greek yogurt for a balanced snack.
- Nut Butter: Spread almond or peanut butter for a nutty and creamy addition.
FAQ’S
Ensure the dough is kneaded well and rested adequately before shaping.
Yes, but the thread creates the classic pumpkin-like sections. You can also use gentle scoring with a knife as an alternative.
Thaw at room temperature, then warm in the oven at 350°F for 5-7 minutes or microwave for 20-30 seconds.
Place it in a warm, draft-free area, such as near a window or inside an oven with the light on.
Use warm milk and let the dough rise longer for a softer texture.
Pumpkin Bread
Ingredients
- 1 Egg
- 1/2 Cup Sugar
- 1/2 tsp. Salt
- 2 tsp. Dry Yeast
- Cinnamon Optional
- Vanilla Extract Optional
- 1 1/2 Cup All-Purpose Flour
- 1 1/2 Cups Hazelnuts For Filling
- Honey Or Sugar For Filling
- 1/2 Cup Chocolate For Filling
- Vegetable Oil
Instructions
- Place sliced pumpkin in a foil-covered baking dish. Cover the top with another foil sheet. Bake at 230°C for 30-40 minutes until soft enough to mash with a fork. (You can use canned pumpkin puree instead.) Blend or mash the baked pumpkin into a smooth puree. In a large bowl, mix warm milk, pumpkin puree, softened butter, and egg white (save the yolk for later).
- Stir the mixture well, then add sugar, salt, and dry yeast. Sift in the flour and knead until the dough is soft and elastic. Cover with a damp towel and let it rest for 10-15 minutes. Then, let it rise in a warm place for about an hour or until it doubles in size.
- Toast hazelnuts (or any nuts) in a pan, let them cool, and blend them with honey (or maple syrup) and chocolate into a smooth paste.
- Once the dough has risen, knead it again and divide it into 10-15 equal parts. Flatten each piece, add a spoonful of the filling, and seal to form round buns.
- Place the buns on a parchment-lined baking sheet and cover with plastic wrap for 10 minutes. Tie each bun gently with kitchen thread into 8 sections (like a pumpkin). Mix the yolk with water, brush the buns, and sprinkle with sugar.
- Bake at 180°C for 20-25 minutes until golden brown. Remove the threads after baking. Serve and enjoy!
